Curried Lentil Sweet Potato Stew
Lentils are a great source of vegan protein. Although they are great year round, because they can be eaten cold in salads, or hot in curries or soups, my favorite time of the year to eat them is right now when there is a chill in the air. They are hearty, pack fiber and protein and lend themselves to a variety of flavors. The recipe I am sharing with you today is a simple curried soup that is easy to make and keeps you feeling good. The sweet potatoes give you a good dose of vitamin A, and I add in greens at the end for extra nutrients. It is super delicious and I make it often. I like to make a batch, then eat it the next few days for dinner so I can relax after work instead of cooking, and in fact it is even better the next day!
Author: Amy Lyons O’Neil
Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.
- In a medium pot, heat the coconut oil over medium heat, and add the onions and celery.
- Sautee until translucent, about 5 minutes, then add the garlic, curry powder, pepper flakes, and sea salt and sautee about a minute more until fragrant.
- Add the water or stock and bring to a boil. Lower to a simmer, and cook for 30 minutes, then add the sweet potatoes and cook about another 10-15 minutes until they are tender and the lentils are cooked through.
- Remove from heat and add the coconut milk and greens and stir until they are wilted.
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- Allergen Friendly
- Heart Healthy