Lentil and Sweet Potato Stew: Simple Fall Weeknight Dinner (Recipe Included!)

This stew is incredibly healthy, with a hearty dose of superfoods including sweet potatoes, kale, turmeric and lentils. It was shared with me by one of my Ayurveda mentors years ago & is still in regular rotation at my house. Especially on those week nights when itʻs 5pm & I have no idea what Iʻm making for dinner! I love that itʻs simple & versatile, so chances are I have enough options on hand to swap out ingredients where I need to. And it also happens to taste delicious too! This stew eats like a meal on its own, or you can serve it up with crusty bread or rice on the side. See notes below for my go-to substitution recommendations.

LENTIL & SWEET POTATO STEW

Servings: 5

INGREDIENTS

1 cup dry green or brown lentils

1lb sweet potato, cubed

2 carrots, chopped into 1/2 moons

1 bunch kale, torn

2 ribs celery, diced

2 tablespoons extra virgin olive oil

3 garlic cloves, smashed & minced

1/2 of a yellow onion, diced

1 teaspoon ground turmeric

1 teaspoon black pepper

1 tsp sea salt

1 bay leaf

5.5 cups stock or broth of choice

Optional ToppingS

Fresh parsley or basil

INSTRUCTIONS

1. Make the broth- In a heavy bottom saucepan, heat olive oil over medium heat. Add chopped garlic, onion, celery and saute until onions become translucent. Add turmeric and pepper and stir to combine. Pour in the stock/broth & stir in the salt and bay leaf. Cover & bring to a simmer. Allow the broth to cook for a little while, if you have the time, for the flavors to develop deeper. If you donʻt have the time just move right on to step #2.

2. Rinse lentils in a colander, then add them into the broth with the sweet potato and stir to combine and put the lid on the pot. Stir occasionally.

3. Once the lentils & sweet potatoes are half way finished add in the carrots. Simmer over medium/low heat until lentils are soft and sweet potatoes can be pierced easily with a fork, about 40 minutes in total. Keep the lid on, stirring occasionally.

4. When lentils, sweet potatoes & carrots are tender, add the kale. Stir & allow the kale to become wilted and tender.

5. Enjoy as is or top with fresh herbs & serve topped with a crusty bread or rice on the side.

NOTES

1. Substitute the green or brown lentils with any other lentils or beans. If you donʻt have dried & want to use already cooked or canned use about 2.5 cups worth of whatever you choose & add them in at the end with the kale so they donʻt get over cooked.

2. Substitute any other starchy vegetables for sweet potato such as white potato, winter squash (butternut, kabocha etc.), ʻulu (breadfruit) or kalo (taro). Just be mindful that they may cook faster than sweet potatoes.

3. Substitute other dark leafy greens for kale such as spinach or swiss chard. Collard greens or cabbage would work great too, just cook those a bit longer with the carrots.

4. If you donʻt have broth or stock use water & bump up the salt to your liking.

5. If you have fresh turmeric use about 1 thumb size, grated. If you donʻt have turmeric (dried or fresh) you can substitute it with curry powder or chili powder.