Curried Lentil Stew

Ingredients

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The Stew:

  • 5 Tbsp olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 Tbsp curry powder (mild or hot – you decide)
  • 1 tsp ground cumin
  • Ground cayenne to taste, optional
  • About 6 cups water (or homemade vegetable broth)
  • 1 14.5-oz container of crushed tomatoes
  • 1 cup lentils (rinsed and soaked for a couple hours in slightly acidic water)
  • 2 large sweet potatoes, scrubbed and cut in small cubes
  • 1 large bunch of kale, stalks and leaves separated (use two-handed stripping)
  • Unrefined Sea salt (to taste, likely at least 1 Tbsp)
Bowl of curried lentil stew with kale and sweet potatoes in a rich tomato curry broth.
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Prep Time: 20 Minutes

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Cook Time: 50 Minutes

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Total Time: 1 Hour 10 Minutes

Yields: 6 Servings

Directions

  1. Heat olive oil in a large stew pot. 
  2. Add onion and finely sliced kale stalks and cook until soft – about 4 minutes. 
  3. Add garlic, curry powder, cumin, turmeric, and cayenne and cook an additional minute. 
  4. Add protein and continue to sauté until lightly browned. 
  5. Add tomatoes and lentils and stir well to disperse spices thoroughly. 
  6. Add broth/water. 
  7. Cover and simmer until lentils are tender (~20 minutes). 
  8. Add sweet potatoes (and additional sea salt if necessary). 
  9. Simmer until tender – about 10 minutes. 
  10. Taste and add more curry powder and sea salt as desired. 
  11. Coarsely chop kale leaves and add them now, stirring carefully to tame all pieces within the liquid. 
  12. Cover and cook a final 15 minutes.

Credit: Tracy Harrison from Eat on Purpose and SAFM

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