Sweet Potato Lentil Stew

Sweet potatoes! I always got'em around. They are super good for you and last forever in the pantry. This is a healthy and inexpensive recipe, guaranteed to feel nice in your belly. Serves 6.

oil splash to saute veggies
onion (1) chopped
carrots (2) chopped
celery (2) chopped
bay leaf (1)
garlic cloves (2-3) minced
curry powder (a lot)
chicken stock (5-7 cups) or water / veg stock
dried brown lentils (2 cups) rinsed
sweet potatoes (2) peeled & diced
peas (4 oz) frozen or fresh
canned diced tomatoes in juice (1)
lemon (1/2)
honey (1 tbl) substitute or omit if you're a strict vegan
cayenne (as much as you want)
salt to taste, I use a ton
pepper to taste
greek or plain yogurt to serve, optional for no-dairy eaters


Heat up oil in a pot or super large saucepan. Add onion, carrots, celery, bay leaf, and some salt.  Stir until veggies soften slightly (5-7 minutes). Add curry powder & garlic. Cook until fragrant (1 minute).  


Add lentils and 4 cups of broth. Bring to a boil, reduce, simmer, cover, and cook for about 10 minutes. Add potatoes and continue covered until potatoes become tender (15 minutes). Add broth as needed to create stew texture.


Add peas and tomatoes.  Warm thoroughly. Taste and add lemon juice, honey, and cayenne as desired. I also throw in cumin, turmeric, and/or paprika sometimes.


Eat immediately or let it sit on lowest heat (but don't let it get too mushy). The flavors solidify more with time.  Serve with greek or plain yogurt.