Half inspired by sweet potato dal, half inspired by a classic romesco sauce, this creamy, cozy and easy Sweet Potato Romesco Lentils recipe became something all its own. It’s hard to emphasize how GOOD this is on a snowy day when you eat it with a big pile of crusty bread, but I hope one day you’ll try it out. It’s a one-pot dream, and an amazing weeknight dinner.
Table of contents
What is romesco? And what is dal?
This recipe takes inspiration from two different dishes from two different cultures and blends them into something unique and (in my opinion) totally delicious. This type of cooking is so fun for me, but it’s always important to make sure that credit is given where credit is due. Plus, learning about foods from around the world is always a positive thing!
Romesco originates from the Mediterranean, particularly Spain. This sauce is typically made with tomatoes, garlic, almonds or pine nuts, paprika and red bell pepper. When these staple ingredients come together into one perfect sauce, it’s heavenly every single time. Romesco is good with almost anything and its versatility is one of the things I love the most about it. For this dish, romesco’s ability to adapt is key.
Dal originates from India. Although dal is quintessential to Indian cuisine, the definition of dal varies a lot by region, so it’s not one particular thing or prepared one particular way. Depending on who makes it and where they’re from, dal might look and taste different every time you have it.
Generally, dal is made with lentils, onions, ginger, tomatoes and spices like garam masala, turmeric and cumin. It’s typically made like a stew, which means plenty of simmering time. When it’s done, dal can be served as a side dish, a topping or the main event of a meal with naan, basmati rice. It’s so warm, comforting and easy to make!
The ingredients you’ll need for these romesco lentils, and some substitution options
Now that we know about romesco and dal, let’s marry the two! Romesco and dal are both so versatile and easy to adjust, it just seems right to make something that fuses the two. Plus, this recipe is a one-pot wonder and is perfect for the colder months. You can’t go wrong! Here’s what you’ll need:
- 16 ounces cooked sweet potato
- 1/3 cup red wine vinegar or sherry vinegar
- 1/2 cup roasted red peppers (4 ounces)
- 1/2 cup Extra-virgin olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 cup raw almonds, finely chopped
- 4 large garlic cloves, grated
- 3 medium birdseye chilies, thinly sliced
- Diamond Crystal kosher salt
- 1 cup red lentils
- 1 (14-ounce) can of diced tomatoes
- 2 cups vegetable stock
- 3 cups chopped lacinato kale, ribs removed
- Freshly ground black pepper
- Fresh cilantro and mint for garnish
- Coconut milk optional, for garnish
If you’re looking to substitute some of these ingredients, here’s a tip: Don’t substitute the lentils. These lentils cook a bit faster than other grains and are the only ingredient that I would advise you not to compromise on! I also suggest staying true to the spices to get the fusion of romesco sauce and dal.
Other than that, the sweet potato can be subbed with your yam of choice. And if you’re not a fan of kale, spinach would work for this dish (just make sure that you add it last).
How this sweet potato lentil dish comes together
After you have the long list of ingredients gathered up, this recipe is so easy to make. It’s truly one of those lazy winter meals that leaves you feeling warm and full with minimal effort. There’s just a bit of chopping and blending, but then everything comes together in one pot. I’ll break down each component here so it’s easy to follow!
How to make the Romesco sauce
- In a small blender, combine the sweet potato, vinegar, red peppers and 3/4 cup of cool water. Blend until smooth and set aside.
- Set a large pot or Dutch oven over medium heat. Add the olive oil and let it heat up for a few minutes.
- Add the paprika, cumin, cinnamon and almonds and swirl in the oil. Let this cook for 2-3 minutes or until the almonds begin to smell fragrant. Add the garlic and chilies and cook another 2-3 minutes or until the garlic is no longer raw. Season with salt.
How to combine the romesco sauce with dal
- After the garlic is cooked, add the lentils to the pot and stir to coat in the spices. Add the tomatoes and vegetable stock and mix. Pour in the sweet potato mixture (it will be thick, don’t worry) and two more cups of cool water. Mix until everything is smooth. Season with another pinch of salt.
- Let this come to a gentle simmer. Cook, stirring occasionally for 25-40 minutes, or until the lentils are no longer tough. This timing will vary, and you may need to add a splash of water every now and then if the mixture gets too thick.
Finishing touches
- When the lentils are cooked, add in the kale and stir to combine. Cook for 5-7 minutes to let the kale soften into the stew. Taste and season with salt and pepper as preferred.
- When the kale is softened, turn off the heat and squeeze in the juice from the lime. Stir to combine.
- Portion the lentils into bowls and garnish with cilantro, lime and a drizzle of coconut milk if you prefer. Serve warm!
Looking for more sweet potato recipes?
I recently cooked my way through a six-pound sweet potato, so I’m an expert on all things sweet potato at this point!
And that’s everything for these Sweet Potato Romesco Lentils!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Watch the recipe here
The video may not fully represent the recipe. For best results, follow the instructions as written.
Sweet Potato Romesco Lentils
Equipment
- 1 small blender
- 1 large pot or dutch oven
Ingredients
- 16 ounces cooked sweet potato
- 1/3 cup red wine vinegar or sherry vinegar
- 1/2 cup roasted red peppers 4 ounces
- 1/2 cup Extra-virgin olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 cup raw almonds finely chopped
- 4 large garlic cloves grated
- 3 medium birdseye chilies thinly sliced
- Diamond Crystal kosher salt
- 1 cup red lentils
- 1 (14-ounce) can of diced tomatoes
- 2 cups vegetable stock
- 3 cups chopped lacinato kale ribs removed
- 1 lime for juicing
- Freshly ground black pepper
- Fresh cilantro and mint for garnish
- Coconut milk optional, for garnish
Instructions
- In a small blender, combine the sweet potato, vinegar, red peppers and 3/4 cup of cool water. Blend until smooth and set aside.
- Set a large pot or Dutch oven over medium heat. Add the olive oil and let it heat up for a few minutes.
- Add the paprika, cumin, cinnamon and almonds and swirl in the oil. Let this cook for 2-3 minutes or until the almonds begin to smell fragrant. Add the garlic and chilies and cook another 2-3 minutes or until the garlic is no longer raw. Season with salt.
- Add the lentils to the pot and stir to coat in the spices. Add the tomatoes and vegetable stock and mix. Pour in the sweet potato mixture (it will be thick, don't worry) and two more cups of cool water. Mix until everything is smooth. Season with another pinch of salt.
- Let this come to a gentle simmer. Cook, stirring occasionally for 25-40 minutes, or until the lentils are no longer tough. This timing will vary, and you may need to add a splash of water every now and then if the mixture gets too thick.
- When the lentils are cooked, add in the kale and stir to combine. Cook for 5-7 minutes to let the kale soften into the stew. Taste and season with salt and pepper as preferred.
- When the kale is softened, turn off the heat and squeeze in the juice from the lime. Stir to combine.
- Portion the lentils into bowls and garnish with cilantro, lime and a drizzle of coconut milk if you prefer. Serve warm!
Looks great and will definitely try this! Any good sub for red wine vinegar? Would e.g rice vinegar work?
Was confused with the tomato measurement. How much in grams or ml?
Hi Jay, one ounce is about 28 grams! You’ll also use that conversion for the red peppers, I hope this helps!
Any chance that subbing the red lentils for chickpeas will work?
Are they dried or canned? Canned will work, but dried might take a bit too long!
This sounds delicious 😋. I’ve noticed that my regular old blender (the only one I have) doesn’t seem to blend my food as smoothly and silky-ly as in your videos… is that just because I’m not doing it for long enough? Or will only those mega-pricey ones get soups this smooth?
I’ve noticed my Ninja blender does help, but I used to have a much cheaper one and that one just needed a bit more time! I think patience will be the key here 🙂
Can I use pumpkin instead of the sweet potato? Thank you.
Absolutely! Pumpkin or squash will work amazingly well.
Think this would freeze well?
Absolutely! I’d freeze in separate containers, so you can reheat smaller portions as you need 🙂
Another hit! I subbed canned pumpkin for the sweet potatoes, and it was delicious. Serving it with toast is a total must! I usually pair lentils with rice or a soft flatbread, but the crunch of the toast was such a nice contrast to the creamy stew. 10/10!
Truly spectacular! The complexity and depth of flavor and textures makes this a new favorite. I used the sherry vinegar and it worked well with the smoky paprika. We loved every bite and all had seconds! Thank you!
Music to my ears! I’m so glad you liked it, and thank you for taking the time to leave such a kind review. I’m thrilled you all enjoyed it 🙂
I have been cooking the lentils for 50 minutes and they’re still crunchy 🙁 Any tips? Google said to avoid salt and acids early when cooking, I’m not sure if this is where I went wrong but I followed the recipe.. The flavor is really good though, from the sauce.
Hi there! If you are using lentils besides black petite ones, the cooking time will differ, that might be it! But also, add another cup of water, increase the oven temp by 25 degrees and give it 30 minutes. It will get there!
Very flavourful and relatively easy! I did find the vinegar flavour a bit too strong, but I also used homemade red wine vinegar from my Italian godfather that is very strong haha! Will use store bought vinegar for the next time I make this dish!
Oooo but I am jealous of your vinegar! Lol. I’d suggest using Colavita vinegar if you make it again, that’s the brand I tested it with!
I made this for the first time last night for friends and we all loved it! Thanks, Justine! I prepped the sweet potato + red peppers, almond + spices, garlic + pepper mix earlier in the day, which made the process smooth. I have a tendency to get overwhelmed when making new dishes, so I’m glad I prepped early! I also made the Gochujang Basil Chickpeas and nearly ate all of them while making this dish. OOPS.
So SO glad you enjoyed this one! Also…I am a culprit of doing the same thing with the gochujang chickpeas. It’s why it’s a very fast recipe…to give me at least a chance of getting it to my plate haha.
Amazing recipes, I am so sorry I am just not seeing it but on step 7 it says to add the juice from a lime but I did not see it in the ingredients list. Again, could totally be missing it and if I am sorry 🙂
No this is a great catch! Thank you for calling it out, and it has been added to the ingredient list. I apologize for the inconvenience!
I cook weekly at a drop-in centre and decided to make this this week. The first words out of one of the patrons’ mouths was “oh my god, this is a good one. I think this is the best thing I’ve ever eaten”! I made a couple changes just to fit what I had in the kitchen:
– I didn’t have quite enough sweet potato, so I used roasted carrots to make up for it
– I blended the toasted almonds, spices, & oil to make it less textured (lots of people here have sensory issues)
– I (accidentally) used crushed tomatoes instead of diced, but it worked great!
– I added an extra 1/3 cup water
– I switched the chilies for 1/4 tsp cayenne pepper, and decreased the red wine vinegar to 1/4 cup
– I only had spinach, but didn’t want it to get mushy in the soup, so I chopped it up w/ 1/2 cup parsley and stirred that through
Thank you for the recipe! It’s definitely going in the weekly rotation here.
I’m so thrilled you (and they) liked it! And thank you for sharing your swaps, I know people will find them helpful here 🙂
Looks delicious! How cooked should the sweet potatoes be?
Pretty soft! It will just help them blend up better 🙂