Food & Cooking Recipes Lunch Recipes Red Lentil and Sweet Potato Stew 3.9 (90) 20 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share 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 Rate It PRINT