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Winter Recipe: Sweet Potato, Lentil and Turmeric Stew

Winter Recipe: Sweet Potato, Lentil and Turmeric Stew

By Melissa Macchione RHN

I’m all about simple, one-pot, hearty, wholesome meals. This is a stick-to-your-ribs kinda meal but without the couch-potato crash that follows. Add a slice of fresh warm whole grain bread to scoop up the stew and you’re all set for a cozy supper.


What you’ll need:
1 cup dried lentils, soaked for 4hrs; drain and rinse
3 cups water
1 cup vegetable stock
½ cup onion, finely chopped
2 cloves garlic, minced
¼ cup carrots, peeled and finely chopped
¼ cup celery, finely chopped
2 fresh roma tomatoes, whole
1 cup sweet potatoes, peeled and diced
1 tbsp extra virgin olive oil
1 tsp sea salt
¼ tsp freshly ground black pepper
½ tsp dried oregano
¼ tsp dried chilli pepper
1 tsp cumin
1 tsp turmeric
1 tsp lemon zest
1 bay leaf

~ In a soup pot sauté onion, garlic, carrots and celery in olive oil until tender.
~ Add lentils, vegetable stock, sweet potatoes, tomatoes, spices, lemon zest and bay leave; bring to a boil. Add water; bring to a boil.
~ Reduce heat and let simmer for 1 1/2 – 2hrs, or until desired tenderness of lentils and potatoes.
~ Remove bay leaf and what’s left of the tomatoes.
~ Serve with fresh whole grain bread (for dipping!) or crackers and enjoy!

Yield 6-8 servings


“When snow falls, nature listens.”