Red Lentil and Sweet Potato Stew Recipe

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.

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?

5 stars (1 review)

Leave a Review

Get the Recipe:

Red Lentil and Sweet Potato Stew Recipe

Refrigerate stew in an airtight container up to 3 days.

Prep Time: 10 minutes mins

Cook Time: 30 minutes mins

Total Time: 40 minutes mins

Yield: 6 servings

Print Recipe Pin Recipe Save RecipeSaved!

Cook ModePrevent your screen from going dark

Ingredients

 

1x2x3x

• 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

Instructions

 

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

Author: Sandy / Reluctant Entertainer

Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!