turmeric sweet potato dal (brunch style)

This is one of my favourite things to make in winter. The ingredients cost very little and you can make a huge batch. I usually portion off and freeze so I can take out in the morning and have something super warming, filling and tasty when I'm too tired to cook after a busy day and when it's freezing and all you want is something warm.

I absolutely love anything with eastern herbs and spices , especially for brunch. I used one of my takeaway box portions warmed it up and put a poached egg on it. Seriously good on a grey morning. The sweet potatoes and lentils provide high fibre and a hit of plant protein. Add a side of avocado for some healthy fats.

Makes 6 portions

two cups split lentils (I used orange but you can use black or yellow or mix it up). Soak overnight if possible

2 cans coconut milk

2 sweet potatoes chopped into small squares 1cm (I don't bother peeling as the skins add extra fibre (but mainly because its easy ha) - but you can peel if you prefer)

3 shallots 

big thumb of ginger

2 red chillies (added whole)

1sp coriander seeds, 1 tsp fennel seeds, 1 tsp cumin seeds, 1 tsp mustard seeds - ground up 

1 tbl spoon turmeric

stalks of a bunch of coriander (1 tbl spoon worth)

half tsp ground cinnamon

1 pint of veggie stock

2 cans tinned chopped tomato

4 cloves or garlic

coconut oil for frying

coconut yoghurt (or natural yoghurt) for the top

eggs (1 per person)


Fry the shallots, garlic, ginger in the coconut oil until soft add the spices, chillies coriander stalks and sweet potato cubes and fry for a further 5 mins be careful not to burn and add a little water if it starts to stick.

Once soft add the tomatoes, coconut milk, stock and lentils and simmer - make sure you stir regularly and add a little water as you go if it starts to stick at the bottom. When the lentils & sweet potato are cooked and start to bleed into each other, it's ready.

Remove the chillies and cut into slithers.


Add yoghurt (coconut, kefir or live natural yoghurt with a good squeeze of lime) in blobs on top and sprinkle with coriander 

Poach eggs and add on top with a side of avocado if you're having for brunch!


emily barker