Sweet Potato Lentil Stew Recipe

4.75 from 4 votes

Enjoy a bowl of Sweet Potato Lentil Stew with tender lentils, sweet potatoes, and coconut milk, enhanced by basil, ginger, and Thai chilies.

Prep Time15

Cook Time30

Total Time45

Course: Main Dish

Cuisine: Thai

Diet: Gluten Free, Vegetarian

Servings: Servings

Calories: 237kcal

Author: Linda

Equipment

Lodge Dutch Oven

Ingredients

1 cup brown lentils sorted and rinsed
4 cups fresh baby spinach leaves
4 cups vegetable broth or chicken broth if you’re into that sort of thing
1 large sweet potato peeled and diced
1 tsp. turmeric
1 Tbsp. olive oil
1 Tbsp. butter
2 cloves garlic minced
1/2 onion thinly sliced
14.5 oz can diced tomatoes
2 Thai chiles ribs and seeds removed, minced
1 inch of fresh ginger peeled
2/3 cup light coconut milk
3 tablespoons fresh basil roughly chopped

Instructions

In a large Dutch oven (or other heavy-bottomed pot), heat your butter and oil over medium-high heat. Once your oil is hot, add the onions, chilies, and garlic and cook, stirring frequently, for 2 minutes.
Add in your broth, potatoes, and lentils, and bring the mixture to a boil. Reduce the heat to low and simmer for 20-25 minutes until the sweet potatoes can be cut with a fork but haven’t turned to mush.
Add in the can of tomatoes and the turmeric, then grate your ginger directly into the pot. Let the mixture cook for another 3 minutes or so, then stir in your coconut milk and spinach. Once your spinach is wilted and your dish is heated through, remove from heat and serve over rice. Top with fresh basil.

Notes

To store Sweet Potato Lentil Stew, let it cool completely before transferring it to an airtight container. To freeze, place the leftovers in a freezer-safe container for up to 3 months.

When ready to reheat, warm the stew in a pot over medium heat, stirring occasionally, until heated through.

Nutrition