Red Lentil and Sweet Potato Stew

Name: Red Lentil and Sweet Potato Stew
Ingredients: 2 tablespoons coconut or extra-virgin olive oil; 1 teaspoon ground cumin; 1 teaspoon ground turmeric; 1 tablespoon curry powder; 1 diced large onion; Coarse salt and freshly ground black pepper; 4 minced cloves garlic; 2 tablespoons minced fresh ginger; 2 peeled and diced sweet potatoes; 1 diced (stemmed, seeded) red bell pepper; 1.5 cups rinsed red lentils; 6 cups Cleansing Broth; Chopped fresh cilantro

3.9

(90)

20 Reviews

By

Martha Stewart

Updated on May 16, 2017

Servings:

4

This is a hearty Indian-style stew without meat but chock full of protein.

Ingredients

2 tablespoons coconut or extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 tablespoon curry powder
1 diced large onion
Coarse salt and freshly ground black pepper
4 minced cloves garlic
2 tablespoons minced fresh ginger
2 peeled and diced sweet potatoes
1 diced (stemmed, seeded) red bell pepper
1 ½ cups rinsed red lentils
6 cups Cleansing Broth
Chopped fresh cilantro

Directions

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 cleansing 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.

Originally appeared: Whole Living, January/February 2013

Red Lentil and Sweet Potato Stew

Ingredients

Directions

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