Description

When fragrant, aromatic spices fill the home and make you feel all warm and cozy, those are the soul-soothing dishes that make you feel good from head to toe. This hearty, wholesome, and oh-so-delicious Curried Red Lentil and Sweet Potato Stew is that kinda dish! Not only is it easy to make, but it is packed with plant-strong ingredients! Creamy red lentils, coupled with tender sweet potatoes, and mixed in a heavenly stew with aromatic spices create this perfectly amazing bowl of wondrousness that everyone in the family will be running back for seconds.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients, and gluten free.

Ingredients

Scale

1 medium yellow onion, fine dice
1 carrot, finely dice or grated
1 red bell pepper, fine dice
2 Tablespoons minced garlic
1 Tablespoon fresh minced ginger
1 – [ 14 oz. can ] petite diced tomatoes
2 cups vegetable broth *
2 cups water (or broth)
1 cup dried split red lentils
2 small sweet potatoes, small cube

Spice/Herb Ingredients:

1 ½ teaspoons (up to 1 Tablespoon) hot curry powder *
¼ teaspoon cumin
½ teaspoon dried ground mustard powder
1 teaspoon onion powder
2 teaspoons garlic powder
2 Tablespoons dried minced onions
1 ½ teaspoon sea salt (+/-) *
¼ teaspoon ground black pepper (+/-)

Other Optional Ingredients:

2 to 3 cups fresh baby spinach

Optional Toppings:

Fresh chopped cilantro

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Instructions

Place all the Spice/Herb Ingredients into a small bowl, whisk, set aside.
In a large ceramic/enamel-lined Dutch oven or similar stock pot, add the finely minced onion, grated carrot and bell pepper; sauté over medium heat until they begin to soften, approximately 5 to 7 minutes. Add a tablespoon or so of water if they start to stick and/or to prevent burning.
Add the minced garlic and ginger and sauté for 30 seconds, add the Spice/Herb mix, sauté to release their fragrance, about 30 seconds to one minute.
Then add the petite diced tomatoes, veggie broth, and water, bring to boil, then immediately lower to a simmer.
Add the red lentils and sweet potatoes. Stir well to incorporate all the ingredients. Cover with a tight-fitting lid and simmer for 25 minutes.
After 25 minutes, test the flavors, add more spices, if necessary, to achieve the level of flavor you desire. Check the tenderness of the red lentils and sweet potatoes, cook until tender. Then add the fresh baby spinach and cook for a few minutes.
Serve immediately with freshly chopped cilantro.

Notes

*Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients. Pacific Organic Veggie broth does have a strong flavor, so less both is required. If using a mild or mellow veggie broth, use 3 ½ cups veggie broth and ½ cup water.

*Hot Curry Powder: Use your favorite curry powder. Our favorite is Penzeys Hot Curry Powder. It has amazing flavor. Start with 1 ½ teaspoons, then taste test near the end, ramp up as needed. We found that 2 teaspoons of the Penzeys Hot Curry Powder adds flavor and heat.

*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Servings: 4 to 5

*Storage: Refrigerate, use within 5 days.