Sweet Potato Red Lentil Stew

5 stars (22 ratings)

Sweet Potato Red Lentil Stew

This super cozy Sweet Potato Red Lentil Stew is chock-full of tender sweet potatoes, soft red lentils, kale, and warm spices. It’s an easy, one-pot comfort food designed to keep you warm all winter long!

Prep Time20

Cook Time40

Total Time1

Course: Soup

Cuisine: Indian-inspired

Servings: servings

Calories: 294kcal

Author: Nora Taylor

Ingredients

2 tablespoons olive oil
1 medium sweet onion diced
3 cloves garlic minced
1 tablespoon grated fresh ginger
1 tablespoon tomato paste
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
tiny pinch cayenne pepper or to taste
5 cups vegetable broth
1 1/2 cups red lentils
1 large sweet potato peeled and diced
1/2 teaspoon salt
fresh ground black pepper to taste
2 tablespoons fresh lemon juice
4 cups chopped lacinato kale or baby spinach
1/4 cup fresh chopped cilantro or parsley

US Customary - Metric

Instructions

Heat the olive oil in a large pot over medium heat. Add the onion and sauté for about 5 minutes, until translucent. Add the garlic and ginger and sauté for another minute, until fragrant.
To the pot, add the tomato paste, cumin, coriander, turmeric, cinnamon and cayenne pepper. Stir into the onion mixture, then pour in the broth and stir. Scrape any stuck bits off the bottom of the pan.
Add the lentils and sweet potato. Bring to a boil, then lower heat to simmer for about 20 minutes, until the lentils are cooked and the sweet potato is fork-tender.
Use an immersion blender to blend some of the soup in the pot, but make sure to leave a lot of texture. Add salt and pepper to taste, and stir in the lemon juice and kale. Simmer for another 5-10 minutes to allow the kale to soften.
Lastly, stir in the fresh cilantro or parsley. Serve in bowls with a scoop of cooked rice on top, some vegan naan or crusty bread. Enjoy!

Nutrition