Red Lentil & Sweet Potato Stew - Family Favorite!
Title: Red Lentil & Sweet Potato Stew /Curry
Author: Britney Shawley
Recipe type: Dinner
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Serves: 4 people
This dish is a staple in our home. There are times when we can have it at least once a week, especially in warmer months. It is soothing, creamy, healthy and so damn delicious. I like eating it on its own, Tom and Ella like eating it atop some rice. This is definitely a family favorite, and any one who is introduced to it seems to love it too. There are more spices then ingredients, and so the prep is also very simple and budget friendly. You can share this at gatherings atop of rice, quinoa or spinach, or along side fresh bread, salad, roasted veg or steamed broccoli. So many options! Scroll to the bottom to read notes.
Ingredients
1 onion, diced small
1 celery, diced small
1 carrot, peeled and diced small
1 tbsp Coconut oil or olive oil
2 tsp Turmeric
2 tsp curry
1 tsp cumin
pinch red pepper chili flakes
1/2 tsp ginger powder (or 1 inch, peeled and minced fresh ginger. I put them in my garlic press to just get juice)
4 cloves garlic, minced
2 tsp salt
1/2 tsp pepper
1 carrot, peeled and sliced small
1 large sweet potato, peeled and diced
2 medium potatoes, peeled and diced
1 cup red lentils (rinsed 5 times until water runs clear)
4 cups bone broth (or water)
1 can of Coconut Milk, full fat in can
Lemon, for serving
Garlic Powder, for serving (optional)
Instructions
For Stew:
Use a large soup pot. Dice your onion, carrot and celery small and sauté in coconut oil for about 7 minutes until caramelized.
Meanwhile Wash, Peel & Dice your carrots, potatoes and sweet potato to even and small sized squares.
If you want to serve this over rice, its a good time to start that too. (I eat it without rice, but the fam likes it with Basmati – notes about rice under “Save Time”)
Turn burner to low/medium heat. Add all the spices to those nicely caramelized onions/carrots/celery- add the turmeric, curry, cumin, ginger, fresh garlic, salt and red pepper fakes. Give a good stir. Let cook together for 2 more minutes then Add the diced root veggies to this pot.
Add 4 cups broth or water and 1 cup of red lentils (rinsed 5 times) to the same pot. Bring to slight boil.
Stir often to ensure it does not stick to bottom. Once its boiling turn it low and simmer for 20-30 minutes (or longer).
Before serving add coconut milk and let simmer for another 5 minutes
When you think its done, take a little bit out into a bowl and taste it. Does it need anything else? Maybe some salt? Try squeezing some lemon on top in that bowl. That’s my favorite way to eat this stew. Season until your perfect taste and serve with love and joy!
Saving Money:
This is one of the most budget friendly meals there is. The lentils are pennies when you buy a large bag, the spices you can get just what you need from bulk barn. (Bring your own jars, and you will get a discount.) The most expensive part is the coconut milk…but there are ways to make that budget friendly too. Like buying a big box form costco! Organic coconut milk ends up being $1.50 per can 🙂 More coconut milk details under tips** –>
Quick Tips & Tools:
Tools:
Medium pot with lid. Ladle. Spatula. Small pot with lid.
Tips:
I often double this recipe.
It is eaten so fast that making more of it is so worth it. AND its even better the next day 🙂
Coconut Milk Notes:
Make sure the coconut milk says only water and coconut milk on the ingredients label. It might be a bit more costly, but its the real stuff without compromise or additives. You can often find them on sale in your super market in the baking or ethnic section. There are also great deals at Costco.
To cook:
Make sure the stew is a bit runny, not quite soupy or thick- but right in the middle. The perfect consistency!
To store:
Put in closed container in fridge for up to 3 days. It freezes really well too.
To Serve Guests:
You can share this at gatherings atop of rice, quinoa or spinach, or along side fresh bread, salad, roasted veg or steamed broccoli.
Important for Deliciousness:
Top each bowl with a squeeze of lemon before serving and perhaps a pinch of salt. Serve immediately.
Caution:
Keep an eye on the stew. It has a tendency to burn on the bottom. Stir often, keep it at low to medium heat for most of the time.
Have a toddler?
I serve this to my daughter and she is in love with it.
Saving Time:
Cook your rice ahead of time.
Rinse your rice and add 1 cup rice and 2 cups water (plus 1 tbsp butter and pinch of salt if desired) into a medium pot. Cover with lid and bring to slight boil. Keep lid on and reduce heat to low as soon as it boils. Let simmer until water is absorbed. About 20-minutes for basmati rice. *Do not lift lid
Add a scoop of rice to the bottom of the bowl, and then serve the stew on top. My hubby likes it like this, but I don’t find the rice is necessary.
Your Meal Affirmation:
I do my best and my best is enough.
More Recipes to Enjoy:
Roasted Squash & Rice Medley
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Vegetarian Shepherds Pie
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Beans and Rice
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