Sweet Potato and Pea Dahl with Native Peppercorns

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A comforting vegan dahl featuring creamy sweet potatoes and green peas, enhanced with Australian native peppercorns for subtle heat. This Australian-inspired vegan recipe, ready in about 55 minutes, pairs red lentils, sweet potato, peeled and diced, green peas, fresh or frozen for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup red lentils
• 1 large (about 300g) sweet potato, peeled and diced
• 1 cup green peas, fresh or frozen
• 1 cup coconut milk
• 3 cups vegetable broth
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tsp ground native peppercorns
• 1/2 tsp turmeric powder
• 1 tsp cumin seeds
• 2 tbsp olive oil
• 1 tsp salt
• 1/4 cup fresh coriander leaves

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 tsp cumin seeds and toast for 30 seconds until fragrant. Add 1 finely chopped medium onion, 3 minced garlic cloves, and 1 tbsp grated ginger, sautéing for 5 minutes until softened.
2. Step 2: Stir in 1 cup red lentils, 1 large peeled and diced sweet potato (about 300g), 1/2 tsp turmeric powder, 1 tsp ground native peppercorns, and 1 tsp salt. Pour in 3 cups vegetable broth and 1 cup coconut milk, stirring to combine.
3. Step 3: Bring to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes until lentils and sweet potato are tender and the dahl has thickened. Stir occasionally to prevent sticking.
4. Step 4: Add 1 cup green peas and cook for an additional 5 minutes until peas are heated through. Remove from heat and garnish with 1/4 cup fresh coriander leaves before serving with rice or flatbread.