If it’s one thing that our pantry always has an abundance of, it’s Lentils – all colors. Red, Green, Brown….. we welcome them all.
Lentils are so amazing for you – full of fiber and protein, and easily adaptable in recipes. They can be used in soups, salads, to make pizza crusts, and to make a quick hummus too. Some of our favorite Lentil Recipes we have mentioned the last few months have been rounded up HERE ~ if you like Lentils just as much, we’re adding a NEW recipe today for Red Lentil and Sweet Potato Stew.
This stew is so incredibly easy to put together – and although it has no meat, it is chock full of protein and flavor. It keeps amazingly well if you wish to make extra, too.
If you are looking for a great way to get your daily dose of veggies and fiber, give this soup a try ~ it might just become a permanent part of your dinner rotation just like it is at our home.
- 2 Tbsp Coconut Oil
- 1 tsp Ground Cumin
- 1 tsp Ground Turmeric
- 1 large Onion, diced
- 3-4 cloves Garlic, minced
- 2 Tbsp Ginger, minced
- 2 Sweet Potatoes, peeled and diced
- 1 Red Bell Pepper, stemmed, seeded & diced
- 1 1/2 C. Red Lentils, rinsed
- 6 C. Vegetable Broth
- Chopped, Fresh Cilantro for garnish
- Salt & Pepper, to taste
- Heat the oil in a large dutch oven over medium.
- Add the cumin, turmeric and curry powder, along with the onion and a few pinches of salt, and cook for 4-5 minutes until onions are translucent.
- Add the garlic and ginger and saute an additional 2 minutes.
- Stir in the the sweet potatoes and bell pepper, lentils and broth.
- Bring to a boil, then reduce the heat, and simmer on low/medium until lentils are tender - approximately 20 minutes.
- Season with salt & pepper to taste and then add cilantro efore serving.
- Refrigerate leftovers and serve within 3-4 days.