Best Red Lentil Sweet Potato Stew Recipes

Red Lentil and Sweet Potato Stew image

Provided by Martha Stewart

Number Of Ingredients 13

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 1/2 cups rinsed red lentils
6 cups Cleansing Broth
Chopped fresh cilantro

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.

Nutrition Facts : Calories 458 g, Fat 10 g, Fiber 16 g, Protein 23 g, SaturatedFat 1 g, Sodium 879 g

Curried Red Lentil Stew with Carrots and Sweet Potato image

Number Of Ingredients 15

1/4 cup vegetable oil
1 medium onion, finely chopped
1 2-inch piece peeled fresh ginger, quartered
5 cloves garlic, coarsely chopped
4 1/3 cups water
2 teaspoons curry powder
1 teaspoon ground turmeric
3/4 teaspoon ground cumin
1 1/2 cups red lentils, picked over and rinsed
2 medium carrots, quartered length wise and chopped
1 medium sweet potato, chopped into 1/2-inch pieces
3 cups chopped trimmed spinach leaves
1 cup frozen green peas (not thawed)
1/2 teaspoon cumin seeds
1/2 teaspoon hot pepper flakes

Steps:

Heat the oil in a large pot until hot, but not smoking. Then cook onion, stirring occasionally, until golden, 8 to 10 minutes. While the onion is cooking, puree ginger, garlic, and 1/3 cup water in a blender. Add puree to golden onion and cook, stirring, until water is evaporated, about 5 minutes. Add curry powder, turmeric, and cumin and cook over low heat, stirring, 1 minute. Stir in lentils, carrots, sweet potatoes, and remaining 4 cups water. Cover and place pot in preheated Sun Oven and cook for approx. 90 minutes, or until lentils have broken down into a coarse puree. Stir in spinach and peas and leave in Sun Oven, covered, until peas are tender. About 10 minutes. Just before serving, heat a small heavy skillet over moderately high heat, toast the cumin seeds and red-pepper flakes, stirring, until fragrant and a shade darker, 30 to 45 seconds (be careful not to burn spices). Stir hot spices into the stew. Serve with basmati rice.

Nutrition Facts : Nutritional Facts Serves

RED LENTIL & SWEET POTATO STEW image

Yield 4 servings

Number Of Ingredients 13

2 T coconut oil
1 t ground cumin
1 t ground turmeric
1 T curry powder
1 large onion (optional)
4 cloves of garlic, minced
2 T minced fresh ginger
2 peeled and diced sweet potatoes
1 diced red bell pepper (optional)
1-1/2 Cups rinsed red lentils
6 Cups low sodium broth (preferably vegetable)
salt and pepper to taste
cilantro as garnish

Steps:

Heat coconut oil in a large pot over medium heat. Cook cumin, turmeric and curry until fragrant, about 1-2 minutes. Add onion with a few pinches course sea salt, and cook stirring, until tender, about 6 minutes. Add minced garlic and ginger, cook stirring, until tender, about 2 minutes. Add peeled and diced sweet potatoes and bell pepper cooking 1 minute. Add rinsed red lentils and broth. Bring to a boil, then reduce heat and simmer until lentils are tender, 20-25 minutes. Season with salt and freshly ground black pepper. Top with chopped fresh cilantro before serving.