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Red Lentil and Sweet Potato Stew

  • Servings: 4
Red Lentil and Sweet Potato Stew

Source: Whole Living, January/February January/February 2013


  • 2 Tbsp coconut or extra-virgin olive oil
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 Tbsp curry powder
  • 1 diced large onion
  • Coarse salt and freshly ground black pepper
  • 4 minced cloves garlic
  • 2 Tbsp 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


  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.

Cook's Note

Refrigerate stew in an airtight container up to 3 days.

Reviews (19)

  • 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.

  • 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!!

  • 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!!

  • 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.

  • 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.

  • 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.

  • Maria_FL 6 Mar, 2013

    So good! I need to make this again this weekend for sure.

  • 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 !

  • Cheryll F 20 Feb, 2013

    This recipe is so good I've made it twice already!

  • viva_vegetariana 16 Feb, 2013

    I added some crushed red pepper and also coconut milk and it was absolutely delicious!

  • lbcoxey 15 Feb, 2013

    I made this recipe this week and loved it! I served it to my parents as well and they said if they got it in a restaurant they would tell the chef how good it was. I followed the recipe exactly. I am not a huge curry/indian spice fan but this had great flavor. The cilantro is a must! I also added hot sauce to mine when I ate it and it was a great addition! I will make this again and even for company.

  • Apurce71 2 Feb, 2013

    This was by far my favorite recipe for week one. Definitely will make this when I am not detoxing!!

  • JAF87 1 Feb, 2013

    Really good. A great stick-to-your-ribs kind of stew. Perfect for this time of year. Unfortunately all my local grocers only sell "lentils" which I assume are brown lentils so I had to substitute those for the red. I also read a comment someone left about adding a dash of coconut milk, I did this upon reheating the soup and I think it added a great flavor. Definitely will be making this again.

  • IrishEyesAreSmilin 28 Jan, 2013

    What a great recipe!! Perfect flavors!

  • MountainMontana 25 Jan, 2013

    This was great! I also added a little coconut milk at the end and a tablespoon or so of lime juice.

  • baristagirl 23 Jan, 2013

    I absolutely loved this recipe. The seasonings were spot on, flavorful and just the right amount of spice. The only things I added were to squeeze a half of lemon at the end of cooking. And I added about 2 Tbl of coconut milk to each bowl I ate. This recipe I will make again and again, even when not on a cleanse.

  • Je99Je 20 Jan, 2013

    I agree, it's a good base recipe but that the seasoning needs a little something more. Very filling and perfect winter stew/ soup.

  • WellWoman 17 Jan, 2013

    This is really yummy. I used stock instead of cleansing broth & a splash of white wine.

  • MissChriddy 17 Jan, 2013

    Hubby and I thought it was good - not great, perhaps, but yummy. I think I would like some celery in there; will have to experiment. I will say this: it is filling (which is awesome) and the textural contrast between the lentils and the soft pieces of sweet potato are enjoyable. I forgot to add the cilantro before serving even though I had some. Bummer.

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