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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 kind of dish, 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 4 hours; drained and rinsed
  • 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 chili pepper
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp lemon zest
  • 1 bay leaf

Instructions:

  1. In a soup pot, sauté onion, garlic, carrots, and celery in olive oil until tender.
  2. Add lentils, vegetable stock, sweet potatoes, tomatoes, spices, lemon zest, and bay leaf; bring to a boil.
  3. Add water and bring to a boil again.
  4. Reduce heat and let simmer for 1 ½ – 2 hours, or until lentils and potatoes reach desired tenderness.
  5. Remove bay leaf and what’s left of the tomatoes.
  6. Serve with fresh whole-grain bread (for dipping!) or crackers, and enjoy!

Yield: 6-8 servings

“When snow falls, nature listens.”

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