Curried Lentil Stew
Ingredients
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)
Prep Time: 20 Minutes
Cook Time: 50 Minutes
Total Time: 1 Hour 10 Minutes
Yields: 6 Servings
Directions
- Heat olive oil in a large stew pot.
- Add onion and finely sliced kale stalks and cook until soft – about 4 minutes.
- Add garlic, curry powder, cumin, turmeric, and cayenne and cook an additional minute.
- Add protein and continue to sauté until lightly browned.
- Add tomatoes and lentils and stir well to disperse spices thoroughly.
- Add broth/water.
- Cover and simmer until lentils are tender (~20 minutes).
- Add sweet potatoes (and additional sea salt if necessary).
- Simmer until tender – about 10 minutes.
- Taste and add more curry powder and sea salt as desired.
- Coarsely chop kale leaves and add them now, stirring carefully to tame all pieces within the liquid.
- Cover and cook a final 15 minutes.
Credit: Tracy Harrison from Eat on Purpose and SAFM
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