Red Lentil and Sweet Potato Stew Recipe

Red Lentil Sweet Potato Stew | Reluctant Entertainer

You’ve heard the saying, Never open the refrigerator when you’re bored.

Well, lately, as I’ve been cooking more whole foods Vegan recipes, I can say that when I go to the fridge, I’m usually hungry and it’s time for a meal. I’ve told my family, that when I reach for this Red Lentil and Sweet Potato Stew, I know I’m going to be satisfied.

It’s one of my favorite recipes now, even though it does say stew (it’s more like soup) and my family’s, too. In fact when I cook it, I double the recipe so it lasts longer.

Red Lentil and Sweet Potato Stew | Reluctant Entertainer

We’re all reaching for this amazing goodness to put in our bodies!

And I love it when my sons come home from college and I have something healthy already made up.

It for sure helps us all make wiser choices.

So, as promised (for a couple of months on Instagram), here’s the delicious recipe today!

I have the ingredients sitting out on my counter this morning. I am loving cooking with Red Lentils and have been buying them at Trader Joe’s. Can’t wait to go to my fridge and find a big pot waiting for me.

Oh, and this recipe IS company-worthy. I served it at this dinner party. So hearty and fresh.

What do you keep pre-made in your fridge that is a healthy meal to grab when you’re in a hurry?

Red Lentil Sweet Potato Stew | Reluctant Entertainer

Red Lentil and Sweet Potato Stew Recipe

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Refrigerate stew in an airtight container up to 3 days.

Ingredients:

  • 2 Tbsp coconut or extra-virgin olive oil
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 Tbsp curry powder
  • 1 diced large onion
  • Coarse salt and freshly ground black pepper
  • 4 minced cloves garlic
  • 2 Tbsp minced fresh ginger
  • 2 peeled and diced sweet potatoes
  • 1 diced (stemmed, seeded) red bell pepper
  • 1 1/2 cups rinsed red lentils
  • 6 cups broth (vegetable or chicken)
  • Chopped fresh cilantro

Directions:

  1. Heat oil in a large pot over medium heat. Cook cumin, turmeric and curry powder until fragrant, about 1 to 2 minutes.
  2. Add onion with a few pinches salt, and cook, stirring, until tender, about 6 minutes.
  3. Add garlic and ginger and cook, stirring, until tender, about 2 minutes.
  4. Add sweet potatoes and bell pepper and cook 1 minute.
  5. Add lentils and broth. Bring to a boil, then reduce heat and simmer until lentils are tender, 20 to 25 minutes.
  6. Season with salt and pepper. Top with cilantro before serving.

Adapted from WholeLiving.com.

   

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15 Responses to “Red Lentil and Sweet Potato Stew Recipe”

  1. #
    1
    Darla — May 29, 2013 @ 6:13 am

    Looks good. We like both red lentils and sweet potatoes but never thought of combining them. I just bought two nice big soup bowls too.

    Darla

  2. #
    2
    Heather — May 29, 2013 @ 7:51 am

    I’ve actually never heard that saying until today, but YES – I really shouldn’t open the fridge when I’m bored! I like to keep premade grain salads in there in front of everything else – they keep me full and are satisfying after just a few bites!

  3. #
    3
    Meagan @ A Zesty Bite — May 29, 2013 @ 8:45 am

    I’m almost 30 years old and I’ve never had lentils. I really need to try them out.

  4. #
    4
    Debi B — May 29, 2013 @ 10:07 am

    That looks and sounds so delicious! I can’t wait to make it. Thanks for posting the recipe:)

  5. #
    5
    Elen Grey — May 29, 2013 @ 1:26 pm

    You’ve married to of my favorite things — lentils and sweet potatoes. That’s a click and print. Off topic: Do you think you could add a Gluten Free section to your Recipe tab? It would be most helpful. Didn’t you do a post on a gluten-free brownie? I can’t find it. Want it for Super Techlet. :-)

  6. #
    6
    Pamela @ Brooklyn Farm Girl — May 29, 2013 @ 2:31 pm

    This looks super great, I’m craving some stew now!

  7. #
    7
    nessa — May 29, 2013 @ 2:39 pm

    I love lentils! Must make this!

  8. #
    8
    Denise — May 29, 2013 @ 3:41 pm

    I just made this very recipe 2 nights ago! It’s so delicious, much better than I thought it would taste. The Jan/Feb issue of Whole Living is sitting on my counter; I’ve been making lots of recipes from it.

  9. #
    9
    Tricia — May 30, 2013 @ 12:12 am

    Definitely putting this in the “to make” pile. I love red lentils. They are so versatile. I just recently made red lentil lettuce wraps.

  10. #
    10
    Paula - bell'alimento — May 30, 2013 @ 9:55 am

    Lentils are pure comfort. Love this.

  11. #
    11
    Brenda @ a farmgirl's dabbles — May 30, 2013 @ 6:38 pm

    Just reading the ingredient list of this stew makes me hungry, so many wonderful flavors and textures. Great recipe!!

  12. #
    12
    Miss @ Miss in the Kitchen — June 1, 2013 @ 7:37 am

    This looks so comforting and delicious!

  13. #
    13
    marly — June 3, 2013 @ 11:20 am

    This looks so good and something I could really use right now – healthy, but still delicious!

  14. #
    14
    Val — June 7, 2013 @ 7:14 am

    Thanks for the recipe Sandy, I’ll keep it for next winter…or a rainy summer day! :-)

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