I found the original idea for this red lentil stew from Martha Stewart’s site. I changed a few things to make it a bit faster to prepare and also a bit more kid-friendly.
There is a perfect pairing of spices in this recipe that give it a robust flavor without overwhelming the tastebuds. And talk about fiber! The red lentils themselves provide over half of the Daily Value for fiber, and the sweet potatoes add in their share on top of that.
As always, to make this a bit faster, have all the ingredients measured and chopped first. That way, you can easily add when you need to, and the cooking time will be just perfect.
- 2 TBspn extra-virgin olive oil
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 TBspn curry seasoning
- 1 large yellow onion, diced
- Coarse salt and freshly ground pepper
- 4 garlic cloves, minced
- 2 TBspn fresh ginger, peeled and minced
- 2 large sweet potatoes, peeled and diced
- 1 red bell pepper, diced
- 1½ Cups red lentils, rinsed
- 6 Cups chicken broth (organic or low-sodium)
- Freshly shaved parmesan cheese
- Heat oil in a large deep pot over medium heat.
- Add the spices and warm up for 1 minute.
- Mix in the onion and season with salt. Cook for 3-4 minutes while stirring.
- Add garlic and ginger, and cook 2 more minutes while stirring.
- Finally, add sweet potatoes, bell pepper, lentils and broth. Bring to a boil, then reduce heat and simmer uncovered for 25 minutes.
- While the stew simmers, prepare a bowl of freshly shaved parmesan cheese to use as a topping. This is also a great time to warm in the oven some brown grainy bread to serve on the side!