Make Ahead


September 14, 2015
Photo by greenevi
Author Notes

The beauty of this dish that you can use whatever veggies and spices you have or like. This red lentil and sweet potato stew with pumpkin, kale and carrots is just one version. Perfect to use up any leftover veggies. —greenevi

  • Serves 4-6
  • 1 sweet potato
  • 1/2 hokkaido
  • 1 cup red lentils
  • 1 cup finely chopped kale
  • 3 carrots
  • 1 onion
  • 3 cloves of garlic
  • 1 tablespoon coconut oil
  • 4 cups vegetable broth (or water)
  • 4 tablespoons tomato puree
  • 2 tablespoons dried sweet paprika
  • 1 teaspoon turmeric
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • salt
  • pepper
In This Recipe
  1. Melt oil in a large pot, chop garlic and onion finely and add to the pot. Sauté for 3-5 minutes.
  2. Meanwhile wash very well carrots, pumpkin and sweet potato and with the skin on cut them into small pieces. Once onions are translucent add the spices and stir well together for a minute.
  3. Add all the veggies, tomato puree and water and bring to a boil then turn it down to a simmer. Cook for 35-40 minutes or until everything is soft. Serve with fresh herbs and lemon juice.
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