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Red Lentil and Sweet Potato Stew Recipe
Servings:
6
servings
Prep Time:
10
minutes
mins
Cook Time:
30
minutes
mins
Total Time:
40
minutes
mins
Author:
Sandy / Reluctant Entertainer
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
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.