Curried Red Lentil Sweet Potato Stew
Serves: 4
  • 1 tablespoon coconut oil
  • ½ large yellow onion, chopped
  • 2 carrots, diced
  • 2 garlic cloves, minced
  • ½ teaspoon fresh ginger, minced
  • 1 large sweet potato, chopped
  • 2 teaspoons muchi curry powder*
  • ¼ teaspoon ground cardamom
  • ¾ cup dried red lentils
  • 4 cups vegetable broth
  • 1 cup chopped green beans
  • ½ cup frozen peas, thawed
  • 2 cups baby spinach
  • Juice of 1 lime, plus extra lime wedges for serving
  • Juice of ½ small lemon
  • Pinch of red pepper flakes (optional)
  • Garnish with fresh cilantro (optional)
Optional: yogurt sauce
  • ½ cup Greek yogurt
  • ½ teaspoon extra-virgin olive oil
  • Squeeze of fresh lemon or lime juice
  • Sea salt and freshly ground black pepper
  1. Heat the oil in a large pot over medium heat. Add the onion and a few pinches of salt and pepper and cook until soft, about 5 minutes. Add the carrots, garlic, ginger, and sweet potatoes and stir. Add the curry, cardamom, and another pinch of salt and pepper. Stir again and cook until the spices are fragrant, about 1 minute. Add the lentils and broth. Reduce heat and simmer until the carrots and sweet potatoes are soft, 20 to 30 minutes.
  2. Use an immersion blender (or a potato masher) to coarsely blend the stew. Add the green beans, peas, and spinach and cook for another few minutes. Add the lime juice, lemon juice, and red pepper flakes, if using. Taste and adjust seasonings, adding more spice, lime, and salt and pepper to balance the flavors to your liking.
  3. Garnish with fresh cilantro, if using, and serve with lime wedges. If desired, combine all yogurt sauce ingredients and serve on the side.
*muchi curry powder is a blend of turmeric, cumin, ginger, black pepper, coriander, fenugreek, garlic, cloves, cayenne pepper and caraway. (I have the whole foods brand). Substitute any curry spice you like, if you're sensitive to spice, start with less and add more to taste.

If you over-spice your soup, add a splash of white wine vinegar to tone down the heat.
Recipe by Love and Lemons at