All recipes are deliciously vegan.

Find VRC | veganrecipeclub.org.uk on YouTubeFind VRC | veganrecipeclub.org.uk on InstagramFind VRC | veganrecipeclub.org.uk on FacebookFind VRC | veganrecipeclub.org.uk on Twitter

Gourmet Sweet Potato and Puy Lentil Dhal

Guest Chef Recipe

Gourmet Sweet Potato and Puy Lentil Dhal
Courtesy of Vanilla Black
3 spoon difficulty rating

Serves:

Gourmet Sweet Potato and Puy Lentil Dhal

It is really dhal... promise! One of the most popular dishes at Vanilla Black, the VRC feels very lucky to have this exclusive recipe! 

Ingredients: 

Potato Puree 

  • 750g sweet potatoes (gross weight, ie before peeling) 
  • 250ml coconut milk
  • 5g fine salt

Lentils

  • 150g puy lentils
  • 5g fine salt

Tamarind Sauce

  • 50g tamarind pulp
  • 300ml hot water
  • 5g fine salt
  • 50g dates
  • 5g toasted cumin seeds
  • 2g chopped red chilli

Crispy Lentils

  • 125g puy lentils
  • Vegetable oil

 

Method: 

Soak the 125g puy lentils for the Crispy Lentils component for several hours or overnight in cold water, before preparing anything else. 

Potato Puree

  1. Roast the sweet potatoes in the oven on a tray covered with tin foil.
  2. When soft, remove the skins and discard any dark outer flesh.
  3. Weigh 700g of roasted sweet potato flesh and leave to cool to room temperature.
  4. Transfer to the blender with the coconut milk and salt and blend until smooth.
  5. Pass through a fine chinois (or use a nut milk bag, muslin or pair of tights!) into a container and reserve in the fridge.

Lentils

  1. Weigh the lentils and salt directly into a pan and cover with cold water.
  2. Bring to a boil on the stove and then reduce to a simmer.
  3. Continue to cook until the lentils are al dente.
  4. Strain through a fine chinois (or use a nut milk bag, muslin or pair of tights) and leave the lentils to cool to room temperature.

Tamarind Sauce

  1. Pour the hot water over the tamarind and salt and leave to steep for 10 minutes.
  2. Pass through a fine chinois (or use a nut milk bag, muslin or pair of tights) and transfer to the blender with the remaining ingredients. Blend to combine thoroughly.
  3. Pass through a fine chinois into a clean pan and bring to 100°C.
  4. Remove from the heat and transfer to a container to cool to room temperature.

Crispy Lentils

  1. Drain the soaked lentils very well and dry out thoroughly on cloths. 
  2. Deep fry the lentils in vegetable oil until crispy and drain on a tray lined with a j-cloth.
  3. While the lentils are hot season with salt and pepper.

Assembly

To serve, arrange the purée on the plate and add the warmed cooked lentils. Arrange the tamarind sauce around the plate and sprinkle on the crispy lentils. Garnish with coriander.

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 15 of 15
Butternut Squash and Tofu Rendang Curry
Our version of the classic Indonesian dish. Normally made with meat, we think it’s even more delicious made from plants...See recipe »
Nine Jewel Korma
A delicious, complex vegetable curry which is cooked in India to bring good luck. It is a simple dish to...See recipe »
Easy Vegan Naan Bread
Easy and authentic... this naan makes for the perfect way to enjoy your favourite curries!See recipe »
Fast & Healthy Cereal Bars
These bars shouldn't really be called healthy as they taste so amazing and indulgent... but they are! Packed full of...See recipe »
Quick & Easy Chana Masala
This chana masala is incredibly rich in flavour, very cheap to make, extremely easy and healthy too! Stock up on...See recipe »
Love Yourself Smoothie (anti-inflammatory)
We don't know where to start with how good this smoothie is for you! Absolutely packed full of vitamins and...See recipe »
Gemista (Greek Stuffed Peppers & Tomatoes)
Gemista is a traditional Greek recipe that’s bursting with fresh flavours and colours. It’s perfectly suited to being meat-free because...See recipe »
Easy Quiche with Broccoli & Sundried Tomatoes
You might think that making a vegan quiche could be a palaver to make. In which case you’d be pleasantly...See recipe »
Stuffed "No Turkey" Wrapped in Gaz's Streaky Bacon
This is technical to make but so rewarding when you slice into it. I believe this recipe is powerful enough...See recipe »
The Ultimate Christmas Roast
This is Christmas, all wrapped up ... literally! The Christmassy flavours we all love are in this roast “beef” wellington...See recipe »
Baked Cauliflower Steaks
These cauliflower steaks are delicious and great as a main or a side! If you're serving them as a main,...See recipe »
Cashew Cream & Beetroot Crostini
These tasty treats make for a delicious starter to any meal but particularly at Christmas! The sweet roasted beetroot combined...See recipe »
Domoda (Gambian Peanut Stew)
One of the Vegan Recipe Club team recently visited The Gambia and was delighted to find this vegan stew as...See recipe »
Bao Buns with Sticky Tofu
This dish needs little introduction... light fluffy Chinese boa buns packed full of crunchy veg and sticky tofu! Perfect as...See recipe »
Thai Rendang Curry
This is a simplified version of a Thai street food dish. The combination of aubergine, lemongrass, tamarind, coconut milk, sugar...See recipe »