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One-Pot Sweet Potato and Black Lentil Dahl

Name: One-Pot Sweet Potato and Black Lentil Dahl
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: Indian-Inspired
Ingredients: 1 cup black beluga lentils, rinsed; 2 medium sweet potatoes (about 1 lb), peeled and diced into 1/2-inch cubes; 1 large onion, finely chopped; 3 garlic cloves, minced; 1 tablespoon fresh ginger, grated; 1 tablespoon coconut oil or neutral oil; 1 teaspoon mustard seeds; 1 teaspoon cumin seeds; 1 teaspoon turmeric powder; 1 teaspoon ground coriander; 1/2 teaspoon garam masala; 1/2 teaspoon chili powder (adjust to taste); 1/4 teaspoon ground cinnamon; 1 (14 oz) can diced tomatoes; 4 cups vegetable broth (gluten-free if needed); Salt, to taste; Fresh cilantro, chopped (for garnish); Juice of 1 lime

By PanPotPlates Editorial TeamPublished Apr 30, 2026 | Updated May 12, 2026

Indian-Inspired 55 mins onepotglutenfreedairyfreeeasybudget-friendlyseasonalcomfortfoodmealprep

One-Pot Sweet Potato and Black Lentil Dahl is a practical PanPotPlates recipe built for dependable weeknight cooking.

Prep 15 min

Cook 40 min

Total 55 min

Servings 6

Difficulty easy

Cuisine Indian-Inspired

Ingredients

Servings 6

1 cup black beluga lentils, rinsed
2 medium sweet potatoes (about 1 lb), peeled and diced into 1/2-inch cubes
1 large onion, finely chopped
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 tablespoon coconut oil or neutral oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1 teaspoon ground coriander
1/2 teaspoon garam masala
1/2 teaspoon chili powder (adjust to taste)
1/4 teaspoon ground cinnamon
1 (14 oz) can diced tomatoes
4 cups vegetable broth (gluten-free if needed)
Salt, to taste
Fresh cilantro, chopped (for garnish)
Juice of 1 lime

Ingredients for One-Pot Sweet Potato and Black Lentil Dahl

Instructions

In a large heavy-bottomed pot or deep skillet, heat the coconut oil over medium heat.
Add the mustard seeds and cumin seeds; toast until they begin to pop, about 1 minute.
Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Stir in the minced garlic and grated ginger; cook for 1 minute until fragrant.
Add turmeric, ground coriander, garam masala, chili powder, and cinnamon. Stir well to evenly coat the onion mixture and cook the spices for 1 minute.
Add the diced sweet potatoes and rinsed black lentils to the pot. Stir to combine with the spice mixture.
Pour in the diced tomatoes with their juices and vegetable broth. Stir well and bring the mixture to a boil.
Once boiling, reduce heat to low, cover, and simmer for 35-40 minutes, or until lentils are tender and sweet potatoes are cooked through. Stir occasionally to prevent sticking and add water or broth if needed.
Season with salt to taste.
Turn off the heat and stir in the lime juice.
Serve the dahl hot, garnished with fresh chopped cilantro. Enjoy on its own or with steamed rice or gluten-free flatbread.