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Sweet Potato-Lentil Stew


Makes 4 to 6 servings

1 medium onion, diced
2 small tomatoes, diced
1 teaspoon minced fresh ginger
1 1/2 teaspoons turmeric
1 teaspoon cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/8 teaspoon cayenne
Fine sea salt (optional)
2-3 medium sweet potatoes, peeled and cut into 3/4” cubes
7 cups low-sodium vegetable broth
1 cup brown or red lentils


Heat two tablespoons
of the broth over medium heat in a large, deep pot. Add the onion and
cook, stirring frequently, for two minutes or until the onion starts to
soften. Stir in the tomatoes and ginger and cook for three minutes. Stir
in the turmeric, cumin, coriander, cinnamon, cayenne, and a small pinch
of salt, if using. Cook and stir for two minutes, then taste for
seasonings; try to use only enough salt to heighten the flavors.

Add the sweet potatoes, broth, and lentils.
Stir well, and bring to a boil over high heat. When the mixture comes
to a boil, reduce the heat, cover, and simmer for 40 minutes or until
the lentils and sweet potatoes are soft.

Nutrition Information | Per serving (1/4 recipe):

calories: 256; fat: 1 g; saturated fat: 0.2
g; calories from fat: 3%; cholesterol: 0 mg; protein: 13.9 g;
carbohydrates: 50.7 g; sugar: 11.9 g; fiber: 10.9 g; sodium: 275 mg;
calcium: 78 mg; iron: 6.1 mg; vitamin C: 23 mg; beta-carotene: 7699 mcg;
vitamin E: 1.2 mg

Recipe adapted from Alicia Silverstone‘s The Kind Diet

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{ 1 comment… add one }
  • Now this sounds delicious. I love sweet potatoes !

    Peace & Good Health,
    Barbara Arbster 🙂

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