Make Ahead


September 14, 2015
4 Ratings
Photo by greenevi
  • Serves 4-6
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

What You'll Need
  • 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
  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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1 Review

Réki B. October 24, 2019
This is a wonderful dish - easy to make, with lots of fresh ingredients and the spice mixture makes all flavours blend togehter harmoniusly. I topped it up with fresh coriander and a bit of oat cooking cream to serve. Eveeyone loved it and had seconds.