Description
A hearty and comforting curried red lentil and sweet potato stew made with warming spices, creamy lentils, and wholesome plant-based ingredients.
Ingredients
Scale
- 1 medium yellow onion, finely diced
- 1 carrot, finely diced or grated
- 1 red bell pepper, finely diced
- 2 tablespoons minced garlic
- 1 tablespoon fresh minced ginger
- 1 (14-ounce) can petite diced tomatoes
- 2 cups vegetable broth
- 2 cups water
- 1 cup dried split red lentils
- 2 small sweet potatoes, diced
- 1 1/2 teaspoons hot curry powder
- 1/4 teaspoon cumin
- 1/2 teaspoon ground mustard powder
- 1 teaspoon onion powder
- 2 teaspoons garlic powder
- 2 tablespoons dried minced onions
- 1 1/2 teaspoons sea salt
- 1/4 teaspoon ground black pepper
- 2 to 3 cups baby spinach (optional)
- Fresh cilantro (optional)
Instructions
- Whisk all spice and herb ingredients together and set aside.
- Sauté onion, carrot, and bell pepper in a large pot with a splash of water until softened.
- Add garlic and ginger and cook briefly.
- Stir in spice mixture and cook until fragrant.
- Add diced tomatoes, vegetable broth, and water and bring to a boil.
- Add lentils and sweet potatoes, stir well, cover, and simmer until tender.
- Adjust seasoning to taste and stir in spinach if using.
- Serve hot with fresh cilantro.
Notes
- Use low-sodium vegetable broth if preferred.
- Adjust curry powder and salt based on taste.
- Store leftovers refrigerated for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 9g
- Sodium: 620mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 14g
- Protein: 15g
- Cholesterol: 0mg