The beauty of this dish that you can use whatever veggies and spices you have or like. This red lentil and sweet potato stew with pumpkin, kale and carrots is just one version. Perfect to use up any leftover veggies.
I am a huge fan of such stews, they are filling, warming and they freeze very well. I love to eat them with quinoa or brown rice or sometimes with a slice of bread. And with a spoon of greek yoghurt or coconut cream on top. Don’t be shy with the spices and herbs too! It’s gonna be good, I promise you!
Red Lentil and Sweet Potato Stew
- Total Time: 45 mins
- Yield: 4-6 1x
Ingredients
Units
Scale
- 1 large sweet potato
- 1/2 pumpkin (hokkaido)
- 1 cup of red lentils
- 1 cup of finely chopped kale
- 3 carrots
- 1 onion
- 3 cloves of garlic
- 1 tbsp coconut oil
- 4 cup of water or vegetable broth
- 4 tbsp tomato puree
- 2 tbsp dried sweet paprika
- 1 tsp turmeric
- 1 tsp cinnamon
- 1 tsp coriander
- 1 tsp cumin
- salt, pepper, chili
Instructions
- Melt oil in a large pot, chop garlic and onion finely and add to the pot. Sauté for 3-5 minutes.
- Meanwhile peel and cut carrots, pumpkin and sweet potato into small pieces. Once onions are translucent add the spices and stir well together for a minute.
- Add all the veggies, tomato puree and water and bring to a boil then turn it down to a simmer. Cook for 35-40 minutes or until everything is soft. Serve with fresh herbs and lemon juice. Enjoy!
Notes
I actually did not peel my carrots, pumpkin and sweet potatoes, just washed them very well. I like the texture this way and it saves me time.
- Prep Time: 5 mins
- Cook Time: 40 mins
I love stews! This looks so healthy and savory. I love that you put pumpkin and sweet potato in one dish!
Thanks, Linda! I used everything I had in my fridge 🙂
Looks good, Evi! Lentils, pumpkin, and sweet potato… THIS is real comfort food!
Thank you, Omar!
It is a comfort food and a perfect winter dinner 😉