Red Lentil Dhal with Carrot and Sweet Potato

Serves: 4
Preparation Time: 15
Cooking Time: 22


  • ¼ cup oil
  • 1 onion, diced
  • 2 carrots, peeled and cut into 1 cm pieces
  • 400g sweet potato, peeled, cut into 1 cm pieces
  • 2 cloves garlic, crushed
  • 1 tbsp curry powder
  • 1 x 400g can kidney beans, drained and rinsed
  • 1 x 400g can diced tomatoes
  • ¾ cup red lentils
  • 1L (4 Cups) Campbell’s Real Stock - Vegetable
  • ¼ bunch flat leaf parsley, chopped
  • Greek yoghurt (optional )


  1. Heat oil in a deep pan or saucepan over medium heat. Add vegetables and cook, stirring occasionally, for 5 minutes or until softened.

  2. Add garlic and curry powder to the pan and cook, stirring for 1 minute. Add kidney beans, tomatoes, lentils and Campbell’s Real Stock. Bring to a boil, and simmer for 15 minutes. Or until vegetables are tender.

  3. Garnish with chopped parsley and serve with Greek-style yoghurt


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