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.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Lentils are pure comfort. Love this.
Definitely putting this in the “to make” pile. I love red lentils. They are so versatile. I just recently made red lentil lettuce wraps.
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.
I love lentils! Must make this!
This looks super great, I’m craving some stew now!
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. :-)
That looks and sounds so delicious! I can’t wait to make it. Thanks for posting the recipe:)
I’m almost 30 years old and I’ve never had lentils. I really need to try them out.
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!
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