Red Lentil Sweet Potato Stew Recipes

RED LENTIL AND SWEET POTATO STEW

Steps:

• 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.

ONE-POT RED LENTIL SWEET POTATO STEW

Steps:

• Preheat the oven to 450°F. Place a piece of parchment paper (or foil) on the bottom rack of the oven. Wash and pierce the sweet potato a few times then place on the top rack. Bake for 1 hour or until soft. Set aside until cool enough to handle. In a large pot, warm 1 tablespoon oil over medium heat. Add the onion and cook for 2-3 minutes. Then add the garlic, pepper, and seasonings (curry, cumin, turmeric, and salt), and continue to cook for 5 more minutes. Add the rinsed lentils, diced tomatoes with their juices, tomato paste, and vegetable broth. Bring to a boil, reduce to a simmer and cook for 15-20 minutes, just until lentils are tender. Turn heat to low, stir in peas (if using) and coconut milk then cook until heated through. Once the sweet potato is cool enough to handle, slice down the center and scoop the filling out into a measuring cup. Add 1 cup of the flesh to the pot and stir to combine. Serve with cashew cream and cilantro, and enjoy!

LENTIL AND SWEET-POTATO STEW

Steps:

• In a large saucepan, heat oil over medium-high. Add onion, carrots, celery, and bay leaf. Cook, stirring, until vegetables are softened, 5 to 7 minutes. Add garlic and curry powder and cook until fragrant, about 1 minute more.
• Add 7 cups of water and lentils. Bring to a boil, reduce to a simmer, cover, and cook 10 minutes. Add potatoes and continue to cook, covered, until lentils and potato are just tender, about 15 minutes.
• Add green beans and tomatoes with juice. Cook until warmed through, 2 to 4 minutes. Remove bay leaf. Add cilantro; season with salt and pepper. Serve with yogurt.

SWEET POTATO LENTIL STEW

Steps:

• In a 3-qt. slow cooker, combine the first nine ingredients. Cook, covered, on low 5-6 hours or until vegetables and lentils are tender. Stir in cilantro.

HEARTY RED LENTIL STEW

Steps:

• Bring 3 cups water, onions, garlic, and 2 bouillon cubes to a boil in a large pot. Add lentils, squash, carrots, white potatoes, and sweet potatoes. If the majority of food is not covered in water, add more water and the corresponding amount of bouillon. Bring to a boil.
• Lower heat and simmer until potatoes are soft, about 20 minutes. Add celery and simmer for 5 minutes. Add watercress, peas, dill, and soy sauce. Mash some of the potatoes and cook until heated through, 3 to 5 minutes