Red Lentil + Sweet Potato Stew {Vegan}


About 6 months ago, Marek and I did a 3 week cleanse from Martha Stewart's Whole Living Action Plan.  Although it was time consuming and difficult (only because I am social and had to eat at home all the time), I felt great afterwards!  I also found some healthy recipes I HAD to take with me . . . It was a win win across the board!

My favorite recipe was this red lentil + sweet potato stew.  I altered the recipe  a little and included a spicy option, but it's still gluten-free, vegan and loaded with flavor!  PLUS - Sweet potatoes are perfect for the fall season and one of the most nutritionally dense foods you can eat.  In fact, most personal trainers will tell you to eat at least one sweet potato a day!

Go get some sweet pots from your local farmer's market and give this recipe a try . . .  It's another one you can make ahead for the week!

Red Lentil & Sweet Potato Stew {Vegan}

TOTAL TIME: 30 minutes



  • 2 Tbsp coconut oil
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp ground curry powder
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 Tbsp fresh ginger, minced
  • 2 sweet potatoes, peeled and diced
  • 1 bell pepper (red or green), stemmed, seeded & diced
  • 1.5 cups rinsed red lentils
  • 6 cups organic vegetable broth
  • fresh cilantro, chopped
  • *spicy option: 1/2 of a large jalapeno pepper and/or 1/2 hot red pepper
  • Salt and freshly ground black pepper


  1. Heat oil in large pot over medium heat. Cook cumin, turmeric and curry powder until fragrant, about 1-2 minutes. Add onion, garlic, and ginger with a few pinches of salt. Cook until tender about 6 minutes. Add sweet potatoes, bell peppers, jalapeño and hot peppers for a few more minutes.
  2. Add lentils and broth. Bring to a broil, then simmer until lentils and sweet potatoes are tender, 20-25 minutes. Season with salt and pepper. Top with cilantro before serving.

Recipe has been modified, but originally from


Refrigerate stew in airtight container, 3-5 days