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How do you make dairy free Sweet Potato and Lentil Dal?

  • Serves: 4
  • Cooking time: 40
  • Dietary requirements: Contains Nuts, Vegan

We’ve teamed up with @lucy_and_lentils for this #justaddmylk guest special.

Sweet Potato and Lentil Dal
Extra Creamy Mylk


1 tbsp turmeric
tsp fennel seeds
1/2 tsp paprika
1 tbsp cumin
1 tsp garam masala
1/2 tsp ground coriander

1 tbsp coconut oil
1 onion
1 red chilli
3 cloves garlic
1 cup lentils
2 sweet potatoes
2.5l stock
1/2 cup Mylk (Lucy used Extra Creamy for its thick creaminess)
1 tbsp peanut butter


  1. Add all spices (apart from the garam masala) to a warm pan and heat for around 1 minute, then add a tbsp coconut oil and the chopped onion and chilli.
  2. Chop the sweet potatoes into 3cm cubes then add to the pan for around 5 minutes.
  3. Add the minced cloves of garlic and cook for around a minute (careful not to burn).
  4. Add the lentils to the pan and cover in the 2l of stock then add the garam masala, peanut butter and leave to simmer for around 20 minutes
  5. Once the lentils are cooked, give a taste test and season with salt and pepper.
  6. Add Rebel Kitchen Dairy Free Organic Mylk (Lucy chose Extra Creamy for its thick, creaminess) and swirl around.
  7. Serve up and top with another splash of Mylk, along with freshly chopped chilli and coriander.