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Sweet Potato & Red Lentil Stew

Sweet Potato & Red Lentil Stew with Coconut & Lime

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Ingredients Method Notes

Ingredients
  

  • 1 Tbsp olive oil or coconut oil
  • 1 small onion chopped
  • 1 cloves garlic minced
  • 1 inch piece fresh ginger grated
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 medium sweet potatoe peeled and diced
  • 3/4 cup red lentils rinsed
  • 4 cups vegetable broth (unsalted or low-sodium)
  • 1 cup coconut milk (light or full fat)
  • 1/2 lime juiced (plus wedges for serving)
  • sea salt to taste
  • fresh cilantro or parsley chopped, for garnish

Method
 

  1. In a large pot, warm the oil over medium heat. Add onion and sauté until translucent.
  2. Add garlic, ginger, turmeric, and cumin, and cook for another minute, stirring gently.
  3. Add the diced sweet potato and red lentils, stirring to coat in the spices.
  4. Pour in the broth and bring to a simmer. Reduce heat and cook for 20–25 minutes, until lentils are tender and the sweet potatoes are soft.
  5. Stir in the coconut milk and lime juice, simmering for 2–3 more minutes.
  6. Taste and adjust with salt or additional lime juice.
  7. Serve warm, garnished with fresh cilantro or parsley.

Notes

Optional Add-Ons:
  • A handful of baby spinach or kale stirred in at the end for extra greens
  • A sprinkle of chili flakes for a little heat
  • A swirl of yogurt or coconut cream for extra creaminess