Hearty Lentil and Sweet Potato Stew (V, V+.GF)
November 17, 2020
Ingredients
- 2 1/2 teaspoons curry
- 2 teaspoons cumin
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons tumeric
- 1 medium red onion (diced)
- 1 diced pepper (or if frozen 1/2 - 3/4 cup)
- 2 cups vegetable broth
- 1 can diced tomatoes (15 ounces)
- 3 teaspoons chopped garlic
- 1/3 cup chopped carrot pieces
- 1 cup red lentils
- 2 tablespoons sunflower oil to sauté
- 1 very large or 2 medium sweet potatoes (peeled)
- Lime wedges to juice and garnish the bowls
- 1/2 can coconut cream ( about 7 ounces)
- **Adapted from makingthymeforhealth.com
Directions
- Step 1 Cut the peeled sweet potatoes and place in a pot of boiling water and cook until tender (approximately 7 minutes). Then drain.
- Step 2 In a large pan, drizzle oil and turn on medium heat.
- Step 3 Add the diced onions and sauce, stirring as needed (about 3 minutes)
- Step 4 Add the chopped garlic and the diced pepper (I used tricolor peppers)and continue to cook.
- Step 5 Add the seasonings, dried lentils, carrots, and diced tomatoes and blend together while still on the heat.
- Step 6 Next, stir in the vegetable broth and continue on medium-low heat.
- Step 7 Mash the sweet potato and the coconut cream and stir into the lentil mixture. It will be very liquidy. Continue to cook for 20 minutes, stirring occasionally. This will reduce the liquid and it will become much thicker.
- Step 8 Taste and add salt and pepper as needed and serve with lime wedges to squeeze over the lentil sweet potato stew!
- Step 9 *** Great served with warm naan or crusty bread.
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