Curried Red Lentil Sweet Potato Stew
Rating
4.8 out of 5 stars
(14)
Ingredients
4 servings
- 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
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Preparation
Chef’s notes
*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.