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?

Get the Recipe:
Red Lentil and Sweet Potato Stew Recipe
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
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.
Love this recipe! Followed the recipe to the T. I will definitely be making it again.Â
I just wanted to let you know, that we make the ALL THE TIME! It is a staple for my vegan daughter, so I make sure to have it in the refrigerator at all times for her! Thank you for sharing it!
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Thanks for the recipe Sandy, I’ll keep it for next winter…or a rainy summer day! :-)
This looks so good and something I could really use right now – healthy, but still delicious!
This looks so comforting and delicious!
Just reading the ingredient list of this stew makes me hungry, so many wonderful flavors and textures. Great recipe!!