How to make vegetarian red lentil & sweet potato stew

Robin Donovan

Recipe Developer

Combining sweet potatoes and red lentils in one pot makes for a vegetarian meal that is full of flavor and nutrition. The recipe below draws these two nutrient-rich staples together in a rich, spicy broth thickened with coconut milk and flecked with spices including curry powder, turmeric, and cumin. It’s a satisfying meal that is easy to pull together, even on a busy weeknight.
I love the combination of the sweet potatoes, earthy lentils, and creamy coconut milk. The spices permeate the broth, giving you a perfect balance of flavor in every bite. Do not be tempted to skip the lime juice or cilantro as their bright flavors really take the dish to a new level.

Cooktop Cove

Vegetarian Red Lentil and Sweet Potato Stew

10 minutes

35 minutes

45 minutes

2 tablespoons olive oil

1 onion, diced

4 garlic cloves, minced

3 medium sweet potatoes, peeled and diced (about 3 cups diced)

3 cups vegetable broth

1 (14-ounce) can diced tomatoes with their juice

1 (14-ounce) can coconut milk

1/2 cup dried red lentils, rinsed

3 tablespoons tomato paste

2 teaspoons curry powder

1 teaspoon ground turmeric

1 ½ teaspoons ground cumin

¼ teaspoon cayenne pepper

1 ½ teaspoons kosher salt

½ teaspoon freshly ground black pepper, to taste

Juice of 1 lime

¼ cup chopped cilantro, for garnish

Heat the oil in stockpot or Dutch oven over medium-high heat. Add the onion and garlic and cook, stirring frequently, until softened, about 5 minutes.

Add the sweet potatoes, broth, tomatoes and their juice, coconut milk, lentils, tomato paste, curry powder, turmeric, cumin, cayenne, salt, and pepper and stir to mix.

Bring to a boil and then reduce the heat to medium. Simmer, stirring occasionally, until the sweet potatoes are tender, about 30 minutes.

Just before serving, puree the soup with an immersion blender just until thickened, but still chunky. Stir in the lime juice. Serve hot, garnished with cilantro.

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