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Red Lentil and Sweet Potato Stew

89

This is a hearty Indian-style stew without meat but chock full of protein.

  • Servings: 4

Source: Whole Living, January/February 2013

Ingredients

  • 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

Directions

  1. 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.

  2. 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.

Reviews Add a comment

  • seliarose
    24 JUL, 2013
    This is my favorite recipe in the detox so far! SUPER YUM! I added the carrots that I used to make the cleansing broth. Next time I will also use the sweet potatoes from the broth instead of buying two additional. Save money and have less waste :) Felt like such a waste to throw all of that away. At least it went into the compost bin! I think this recipe will freeze well so I am going to try that with one of my servings. Love to have healthy options ready in the freezer for busy nights.
    Reply
  • vejout
    7 APR, 2013
    A ++! Have been making a pot every week for the past month. I follow the recipe down to a tee and it has been delicious every time. LOTS of cilantro really makes this the best stew ever - and I am from India so that's saying something!!
    Reply
  • vejout
    7 APR, 2013
    A ++! Have been making a pot every week for the past month. I follow the recipe down to a tee and it has been delicious every time. LOTS of cilantro really makes this the best stew ever - and I am from India so that's saying something!!
    Reply
  • Rindamittens
    1 APR, 2013
    The link to add this to my shopping list doesn't work. Over all Martha it is very hard to navigate your Action Plan 2013, links that don't work, hard to find, no shopping or recipe lists. This is very disappointing, you need to do better if you actually want people to use this site and plan.
    Reply
  • International Orange
    24 MAR, 2013
    So fragrant! I added extra ginger (nearly a tbsp more), 1 can of diced tomatoes (drained), as well as cayenne pepper and red pepper flakes to give it the spicy kick we like. I also used coconut oil instead of olive oil which I think gives it a little bump in flavor. Next time I may try to add some coconut milk at the end. That sounds yummy.
    Reply
  • LWhite83
    20 MAR, 2013
    Truly delish! Made this twice and the whole family loved it! I did fine that it needed some sort of texture after the first night, so I added chopped peanuts with my leftovers.
    Reply
  • Maria_FL
    6 MAR, 2013
    So good! I need to make this again this weekend for sure.
    Reply
  • Frank HW
    3 MAR, 2013
    This recipe is good, but something seemed to be missing. I added chopped kale to this recipe on the second serving---so much tastier. Splash with some cholula or Tabasco and its game on !
    Reply
  • Cheryll F
    20 FEB, 2013
    This recipe is so good I've made it twice already!
    Reply
  • viva_vegetariana
    16 FEB, 2013
    I added some crushed red pepper and also coconut milk and it was absolutely delicious!
    Reply