Sweet Potato & Lentil Stew

Sweet Potato & Lentil Stew

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Saw goodbye to stretch pants December and get on board with healthy January! This stew is chocked full of goodness. Those meat-eaters won’t even notice that this dish is strictly vegetarian. 

  • 3 Tablespoons Olive Oil
  • 1 Yellow Onion (Chopped)
  • 2 Carrots (Chopped)
  • 2 Celery Stalks (Chopped)
  • 1 Small Yellow Bell Pepper (Sliced)
  • 1 Small Red Bell Pepper (Sliced)
  • 1 Bay Leaf
  • 1 Garlic Clove (Minced)
  • 1 Teaspoon Curry Powder
  • 8 Cups Water
  • 2 Cups Dried Brown Lentils (Picked Over & Rinsed)
  • 1/2 Cup Cooked Chickpeas
  • 2 Sweet Potatoes (Peeled & Diced)
  • 1/2 Cup Zucchini (Diced)
  • 2 Cups Diced Tomatoes (With Juice)
  • 1/2 Cup Fresh Cilantro (Chopped)
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Freshly Ground Pepper
  1. In large-size Dutch oven heat olive oil over a medium heat. Add onions, carrots, celery, yellow bell peppers, red bell peppers, and bay leaf. Cook 6 minutes until vegetables are softened. Stir often. Add garlic and curry powder. Cook 1 more minute.
  2. Add 8 cups water and lentils. Bring to boil over a high heat. Reduce to a simmer, cover, and cook 10 minutes. Add sweet potatoes and continue to cook, covered for 15 minutes. You will want potatoes to be at the “just tender” point.
  3. Stir in zucchini, chickpeas, and tomatoes with their juice. Cook 5 minutes over a low heat until warmed through. Throw away bay leaf. Add chopped cilantro, kosher salt and pepper.
  4. Remove from heat and ladle into bowls. Serve with crusty bread.
  5. Serves 6
  6. "Work With What You Got!"
  7. © Victoria Hart Glavin Tiny New York Kitchen

Victoria

Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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