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Lentil and Sweet-Potato Stew

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The yogurt makes a cool, creamy counterpoint to this mildly spicy soup made with protein-packed dried lentils. As a budget bonus, this recipe makes enough to have a cup or two for lunch the next day.

Source: Body+Soul, April 2009
Total Time Prep Servings

Ingredients

Directions

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Reviews

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How would you rate this recipe?
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  • Katra907
    3 JAN, 2017
    I found this recipe in Martha Stewart's Meatless cookbook. I agree with the consensus in the comments so far that as written, the recipe is bland. I salvaged it with these changes: 1) added 2 extra cups water and a few dashes of vegetarian bouillon (I prefer a bit more broth, for bread); 2) used fresh green beans; 3) doubled the curry powder; and, most importantly, 4) added 2 tsp or so of both turmeric and cumin. The green beans didn't really add anything to the dish (aside from nutrition).
    Reply
  • Jayisorganic
    22 SEP, 2013
    This recipe, with the following additions, is absolutely spectacular, one of my all-time favorite dishes. Instead of water use organic vegetable broth, and add: 1 tsp Turmeric and 1/4 cup nutritional yeast. The result is far better than the base recipe, the recommended changes/additions give it an especially savory flavor that was missing.
    Reply
  • Hildatok
    19 MAR, 2013
    Soup is bland...however, when I added some cumin, it had that mysterious hearty punch.
    Reply
  • SarahLake16
    18 OCT, 2012
    This recipe was disappointing. I should have known because I've tried other lentil soups, and they are often kind of bland, but they are so healthy and everything, they always lure me back in. I added more garlic, curry powder and some broth to increase the flavor, but it's still missing some seasoning I think. It makes a ton too!
    Reply
  • Alexis in Los Angeles
    12 OCT, 2012
    This is yummy in a hearty-earthy way. I ditched the curry (my least favorite spice/smell on earth) and the cilantro and replaced the yogurt with Knudsen Sour Cream which, when mixed with the tomato juices, sweet potato and lentils made for a nicely rich taste w/out being too heavy. Yum! I followed the recipe quantities and am on my fourth bowl for the week with about four more to go. My skinny jeans are feeling better already.
    Reply
  • katrinaefarre
    8 AUG, 2012
    This stew is really good, but it needs just a little bit more curry (2-2.5 tsp works) and I added an extra clove of garlic. I also added a little bit of vegeta too boost the flavors a little bit, but I think if you subbed a good vegetable broth for a cup or two of the water it should have a similar impact. Also, this recipe makes so much stew- more like 8-10 servings. I thought I was going to be eating this by myself for 3-4 days and it looks more like a week worth of leftovers for one person.
    Reply
  • VeggieSince1986
    20 MAY, 2012
    Oops - forgot to mention I made this without the green beans.
    Reply
  • VeggieSince1986
    20 MAY, 2012
    Great with the following changes: replace canola oil with 3T olive oil. Use 2 cloves garlic. Add 1t salt to sautéing veggies. Use 2t curry powder and add 1/2t dried thyme. Use Muir fire roasted petite diced tomatoes. If you like spicy, add 1 seeded/de-veined and diced poblano pepper along with onion/celery/carrot/bay leaf. Be forewarned, this recipe makes a lot of soup.
    Reply
  • judithal
    21 JAN, 2012
    I used frozen onions and sauteed in olive oil with the garlic. Also used low sodium chicken broth and the curry called for but an additional dash of red curry too. Something makes this soup a little sweet and spicy - a delicate and delicious combination! The yogurt is a perfect topping.
    Reply
  • trigurl
    7 OCT, 2011
    I wasn't overly thrilled with how this receipe turned out...sounded much better than the finished product. I gave the remainder of the large pot away to my starving student's residence. They ate it up...but then againg they will eat anything! :-)
    Reply

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