Sweet potato pie meets red lentil dal and falls in love. ❤️
The result: this cinnamon and nutmeg spiced, brown sugar-sweetened, sweet potato pie dal soup.
I have a very special announcement to make.
Exactly nine months ago, Sweet Potato Pie eloped with Red Lentil Dal. While I was initially a bit resentful about not being invited to the wedding (considering the two met in MY kitchen), all hurt feelings melted away after meeting their new little one, Sweet Potato Pie Dal Soup.
I’m completely smitten and also thrilled about sharing this wonderful news with you (with their permission, of course). You guys. Their sweetie pie is such a
(For the record, I feel silly calling this dish a “dal soup,” but it’s not quite dal, and it’s different from what you’d expect of soup. And yes, the name “dal soup” is the only thing I feel silly about. It’s totally normal that I’m imagining pies and soups, getting married, and having food babies).
My husband and I aren’t really sure which one of us our children look like (sometimes both, sometimes neither lol). But Sweet Potato Pie Dal is positively the perfect blend of both parents.
Sweet and smooth like mom and savory and spicy like
dad dal. These two delicious recipes have produced a recipe that’s truly one of a kind: a thick and velvety red lentil soup.
I mean, it’s not every day that you find a bowl of dal that calls for both vanilla extract and brown sugar. These ingredients, along with spices like cinnamon, nutmeg, cayenne, ginger, and garam masala, create a uniquely flavored dal soup that is unlike anything you’ve tried before.
I can’t wait for you to meet this sweet and spicy little bundle of dal.
- 1 pound sweet potatoes peeled and chopped
- 4 cups vegetable broth
- 1 cup red lentils rinsed
- ½ cup frozen onion masala 2 cubes of this silicone mold
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1 ¼ teaspoons salt
- 1 teaspoon cinnamon
- ¼ teaspoon cayenne to taste
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon garam masala
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- Cilantro garnish
- Add all of the ingredients to the instant pot and mix well.
- Secure the lid, close the pressure valve, and cook for 6 minutes at high pressure.
- Naturally release pressure or wait 10 minutes then release pressure.
- Use an immersion blender to puree until smooth. You can add water to the pot if you'd like a thinner consistency.
- Garnish with cilantro.
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