Description
This vegan curried sweet potato lentil stew is easy to make and perfect for meal prep or a low-effort meal. Enjoy it for a warm and hearty that’s delicious during the colder months.
Ingredients
- 1 medium white or yellow onion, diced
- 4 garlic cloves, minced or crushed
- salt and black pepper
- 1 tsp fresh ginger, peeled and minced
- 2 tbsp curry powder
- 1/2 tsp sea salt
- 2 tbsp tomato paste
- 3/4 cup dry green lentils, rinsed
- 3 cups vegetable broth
- 3 carrots, peeled and chopped
- 1 large sweet potato, peeled and cubed (approx. 3–4 cups chopped)
- 4 cups lightly packed kale, de-stemmed and finely chopped
Instructions
- Cook Onion and Garlic: Cook the onion and garlic in a 2 tablespoons of water or broth with a pinch of salt and pepper for 5 minutes in a large soup pot over medium heat. Alternatively, heat 1 tbsp olive oil in the pot, then add the onion and garlic and continue.
- Add Seasonings: Add the curry powder, salt, ginger, tomato paste and cook for 3-4 minutes, stirring often.
- Cook Lentils: Add the lentils and broth, cover and simmer for 15-20 minutes.
- Add Carrot and Sweet Potato: Add the carrots and sweet potato and simmer uncovered for another 15-20 minutes or until the carrots and sweet potatoes are easily pierced with a fork. Taste and season with salt and pepper.
- Add Kale: Stir in the kale, turn off the heat and let sit for a few minutes. If the lentils are soft and most of the liquid is absorbed, it’s ready! Serve with lime wedges and fresh cilantro.
Notes
Let leftovers cool then store in a sealed container in the fridge for up to 5 days or freezer for up to 3 months. Thaw overnight in the fridge if frozen. Reheat in single servings in the microwave or in a pot on the stovetop.
Kale may be omitted or substituted with spinach if you don’t have any on hand.
Nutrition
- Serving Size: 1/5th of recipe
- Calories: 263
- Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 15 g
- Protein: 12 g