I’m back! + My creamy sweet potato/carrot dahl

Hi there, long time no see! It has been forever since my last post, but I’m finally back with a new recipe: My beloved sweetpotato/carrot dahl. It might seem quite similar to my previous dahl recipe, but it’s just not quite the same 😉 it’s creamy, it’s satisfying it’s DELICIOUS. In fact so delicious that it’s been my stable for several months now, and my dinner for the past 4 nights in a row (no joke). It’s not like I don’t want to eat other things but right now it’s the end of winter and good quality produce is seriously lacking right now (summer, please hurry up!). Fortunately I can always rely on lentils, sweet potatoes, spices and other things like rice and flour. And as I said this recipe is pretty darn amazing, so I don’t mind eating it over and over again. And in case you’re doubting that I really eat this all the time (for dinner that is), just check out the collage below:


And this is not even all the pictures.. It’s been serious! 😉

I’ve also had quite a few people asking me for the recipe because I post this meal so much on my Instagram, so I thought it was about time I shot a few pictures of this dish with a descent camera, and wrote down the recipe for you! 🙂

I divide this batch into two containers and eat it for two days in a row, with either rice or some homemade crusty bread on the side (find the recipe for the bread at the bottom of this post).

You might notice that I use quite a lot of ingredients, but I just really love to mix all the different aromas of the spices, ginger and last minute add-ins to create a super flavourful dish. I do hope you try it, because I’m sure you’ll love it just as much as I do 😉



  • 1 small onion (chopped)
  • 1 garlic glove (chopped)
  • 1/2 cup red split lentils (120g)
  • 1 large(!) sweet potato
  • 3 carrots
  • 1 L water
  • 1 small chunk of ginger finely grated
  • 1 tsp onion powder
  • 2 tsp nutritional yeast
  • 1/4 cup chopped parsley

Spice blend (combine all in a cup):

  • 2 tbsp. curry powder
  • 1 tbsp. turmeric powder
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/2 tsp cinnamon
  • 1 tsp mixed dried herbs
  • A dash of cayenne pepper
  • 2 bayleaves

Start by sautéing the onion and garlic in water or coconut oil until translucent. Add the spice blend and sauté for a few minutes. If it get’s dry, just add a little water or oil. Add the lentils and water. Bring to a boil and cook for 10 minutes.

In the meantime chop the sweet potato and carrot into large chunks. Add to the lentils. Allow everything to simmer and get soft for atleast 30 minutes. Once the lentils have broken down and the sweet potato chunks can easily be pierced with a knife, grab a potato masher and mash everything well together (You can make it super smooth or leave a few chunks in there if you prefer).

Now take your grated ginger and squeeze out the juice with your hands, into the pot. Also add onion powder, nutritional yeast and chopped parsley. Stir everything together.

Ideally you would want the dahl to sit for a few hours, but it can also be eaten straight away.

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My absolute favourite way to serve this is with some chopped fresh basil or coriander on top, a good sprinkle of nutritional yeast and my homemade bread on the side:

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Oh and hey, that’s just me smelling the basil… I love fresh basil soooo much


And just to make this post extra long (to make up for my lack of activity lately, hehe) I’m just going to include the bread recipe as well. Because it’s so incredibly easy, and you can have fresh, crispy, herb-y (that probably isn’t a word) in about 15 minutes. Again, I use quite a lot of spices but feel free to add less if you prefer.


  • 80g wholewheat flour
  • 1 tsp baking powder
  • 1 tsp onion powder
  • 1 tsp dried herbs
  • 1/2 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/4 cup of water (50g)

Mix all dry ingredients together, and slowly stir in the water. Keep stirring until you get a moist but firm dough ( it shouldn’t be too sticky!). Shape the dough into a flatbread. Sprinkle with additional herbs and bake in preheated oven (200°C) for about 10-15 minutes or until it’s golden and crispy around the edges.

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I think that’s it for now, I’m hoping to get back to posting more regularly again, because I’ve really missed it! But school is still very time consuming for me, and the much shorter winter days definitely makes it more challenging to shoot some new recipes… But spring and longer days are on it’s way, and that makes me so excited.

Much love

– Sophie

4 thoughts on “I’m back! + My creamy sweet potato/carrot dahl

  1. I tried this today and it was delicious!!! 😀 Thanks a lot for sharing it, I’m new to this lifestyle and it’s blogs like yours that are helping me to cook my food, I love the simplicity and healthful goodness 🙂


  2. PS: I hope you don’t mind I shared your recipe on my blog, I’m learning to cook this way and keeping the motivation going through writing my learning process 🙂


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