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One-Pot Red Lentil Sweet Potato Stew

Servings: 4 large servings
Author: Sarah Rotavera

Ingredients

  • 1 cup mashed sweet potato about 1 medium-size potato
  • 1 small onion finely chopped
  • 3 garlic cloves minced
  • 1 jalapeño cored and finely chopped (optional)
  • 1 bell pepper cored and finely chopped
  • 2 teaspoons chili powder
  • 1 teaspoon curry
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne optional
  • 1 cup dry red lentils rinsed
  • 1 14.5 ounce can diced tomatoes
  • 3 tablespoons tomato paste
  • 2 cups vegetable broth
  • 1 cup coconut milk preferably full fat
  • 1 cup frozen peas defrosted (optional)
  • cilantro and cashew coconut lime cream see notes for serving

Instructions

  • Preheat the oven to 450°F. Place a piece of parchment paper (or foil) on the bottom rack of the oven. Wash and pierce the sweet potato a few times then place on the top rack. Bake for 1 hour or until soft. Set aside until cool enough to handle.
  • In a large pot, warm 1 tablespoon oil over medium heat. Add the onion and cook for 2-3 minutes. Then add the garlic, pepper, and seasonings (curry, cumin, turmeric, and salt), and continue to cook for 5 more minutes.
  • Add the rinsed lentils, diced tomatoes with their juices, tomato paste, and vegetable broth. Bring to a boil, reduce to a simmer and cook for 15-20 minutes, just until lentils are tender. Turn heat to low,  stir in peas (if using) and coconut milk then cook until heated through.
  • Once the sweet potato is cool enough to handle, slice down the center and scoop the filling out into a measuring cup. Add 1 cup of the flesh to the pot and stir to combine.
  • Serve with cashew cream and cilantro, and enjoy!

Notes

Leftovers can be stored in the refrigerator for up to 4 days or the freezer for up to 1 month.
To make cashew coconut lime cream, combine the ingredients below in a high speed blender or NutriBullet and blend until smooth. Add more water as needed to thin.
  • 1 cup cashews, soaked for 30 minutes in very hot water then drained and rinsed
  • juice of 2 limes (1/4 cup)
  • 1/4 cup coconut milk
  • 1/4 cup water
  • salt to taste
Alternatively you can combine coconut yogurt with zest of one lime and use that as a topping.