Food & Cooking Recipes Lunch Recipes Red Lentil and Sweet Potato Stew 3.9 (89) 19 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 4 This is a hearty Indian-style stew without meat but chock full of protein. 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 ½ cups rinsed red lentils 6 cups Cleansing Broth Chopped fresh cilantro Directions 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. 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. Print