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Sweet Potato & Cabbage Dhal

Sweet Potato & Cabbage Dhal is a filling, nutritious, and comforting dish that will warm you up on a cold day. This recipe is vegan (dairy-free), gluten-free, soy-free, and grain-free.
Course Dinner, Lunch
Cuisine Gluten-free, Vegan
Prep Time 20 minutes
Cook Time 30 minutes
Servings 4
Calories 418kcal
Author Nensi Beram


  • 1-2 tablespoons olive oil
  • 3-4 cloves garlic minced
  • 400 g sweet potatoes cut into cubes
  • 200 g savoy cabbage chopped
  • 100 g swiss chard roughly chopped
  • 240 g red lentils
  • 800 ml water
  • 300 ml light coconut milk
  • 2 teaspoons turmeric powder
  • 1 teaspoon cinnamon powder
  • 1/2 teaspoon cardamom
  • salt to taste


  • Thoroughly rinse red lentils in a mesh strainer and drain thoroughly. 
  • In a large pot, heat 1-2 tablespoons of olive oil over medium heat.
  • Sauté the garlic until it's fragrant, for about 20 to 30 seconds. 
  • Add turmeric, cinnamon, and cardamom powder, and 2-3 tablespoons of water; allow to heat together for about 15-20 seconds while stirring constantly.
  • Stir in water, light coconut milk, sweet potatoes, Savoy cabbage, Swiss chard, and red lentils.
  • Bring to a simmer over medium heat, season with salt, then reduce heat slightly to low or medium-low, and gently simmer for 25-30 minutes or until red lentils and sweet potatoes are soft and tender. Stir occasionally.
  • Check the seasonings and add more salt and spices if needed.
  • If the stew is too thick for your liking, feel free to add more water and season accordingly.

Serving suggestion

  • Serve in a bowl with rice.
  • For a grain-free version, serve with mashed potatoes.
  • Garnish with parsley and sesame seeds.


Calories: 418kcal | Carbohydrates: 65g | Protein: 19g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 199mg | Potassium: 1159mg | Fiber: 24g | Sugar: 7g | Vitamin A: 16241IU | Vitamin C: 29mg | Calcium: 112mg | Iron: 6mg