Red Lentil and Sweet Potato Stew


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


  • 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 ½ 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.

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