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Horizontal close-up image of a bright orange mixed vegetable and lentil stew in a blue bowl.

Carrot, Rainbow Chard, and Red Potato Dal

  • Author: Kelli McGrane
  • Total Time: 45-50 minutes
  • Yield: 3 servings, as main course 1x


This carrot, rainbow chard, and red potato dal is a healthy vegan meal packed with warming spices. Made in just one pan, you’re going to love this recipe.


  • 2 tablespoons avocado, canola, or coconut oil 
  • 3 cloves garlic, minced
  • 2 inches fresh ginger, peeled and minced or grated
  • 2 teaspoons ground cumin 
  • 1 teaspoon paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper 
  • 1 medium onion, sliced thinly
  • 3 large carrots, peeled and chopped
  • 1 bunch Swiss chard, stems removed and torn roughly 
  • 2 large red potatoes, diced
  • 1/2 cup red lentils 
  • 2 1/2 cups water or vegetable stock


  1. Add oil to a large, deep skillet over medium heat. Add garlic, ginger, cumin, paprika, turmeric, salt, and pepper. Cook while stirring constantly until spices are fragrant, about 30-60 seconds. 
  2. Add sliced onions and cook until soft and translucent, about 3-5 minutes, stirring occasionally.
  3. Add carrots and cook until starting to brown, about 5-7 minutes, stirring occasionally.
  4. Add Swiss chard and cook until wilted, about 2 minutes, stirring occasionally. 
  5. Add potatoes, red lentils, and water or stock. Stir to combine. Bring to a boil, then stir constantly for 1 minute while continuing to cook. 
  6. Reduce heat to medium-low and simmer for 20-25 minutes, or until potatoes are cooked through and lentils are very tender. Enjoy immediately.
  • Prep Time: 10 minutes
  • Cook Time: 35-40 minutes
  • Category: Stew
  • Method: Stovetop
  • Cuisine: Indian

Keywords: dal, Indian, carrot, rainbow chard, red potato, lentil