Tender sweet potatoes, lentils, and spices combine for a hearty, comforting meal with rich flavors.
# What You'll Need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and diced (about 17.6 oz)
02 - 1 large onion, finely chopped
03 - 2 carrots, peeled and sliced
04 - 2 cloves garlic, minced
05 - 1 thumb-sized piece fresh ginger, grated
06 - 1 red bell pepper, chopped
07 - 1 cup canned diced tomatoes (about 7 oz)
→ Legumes
08 - 1 cup dried red lentils, rinsed
→ Liquids
09 - 3 cups vegetable broth
10 - 3/4 cup coconut milk
→ Spices & Seasonings
11 - 2 tablespoons curry powder
12 - 1 teaspoon ground cumin
13 - 1/2 teaspoon ground coriander
14 - 1/2 teaspoon smoked paprika
15 - 1/4 teaspoon cayenne pepper (optional)
16 - Salt, to taste
17 - Black pepper, to taste
18 - 2 tablespoons olive oil
→ Garnish (optional)
19 - Fresh cilantro, chopped
20 - Lemon wedges
# Cooking Steps:
01 - Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 3 to 4 minutes until softened.
02 - Stir in minced garlic, grated ginger, curry powder, cumin, coriander, smoked paprika, and cayenne pepper; cook for 1 minute until fragrant.
03 - Add diced sweet potatoes, sliced carrots, and chopped red bell pepper. Sauté for 2 to 3 minutes to combine flavors.
04 - Add rinsed red lentils, diced tomatoes, and vegetable broth. Stir well and bring to a boil over medium-high heat.
05 - Reduce heat to low, cover, and simmer for 20 to 25 minutes, stirring occasionally, until lentils and vegetables are tender.
06 - Stir in coconut milk and simmer uncovered for an additional 5 minutes to thicken the stew.
07 - Adjust seasoning with salt and black pepper to taste. Serve hot, garnished with fresh cilantro and lemon wedges if desired.
