Sweet Potato & Red Lentil Curry Stew

April 2013

Like the tumultuous teen years, April brings many ups and downs. April in Pittsburgh feels like summer, then winter, then fall…all in the course of one day, which is why there is still time for a bowl of spicy stew with the fresh, summery accent of basil. Share with friends or feed yourself for a week!

Soup and Spoon

Sweet Potato Curry 01

Sweet Potato & Red Lentil Curry Stew
Adapted from Food52
serves 4-6


1 Tablespoon olive oil
1 yellow onion, diced

3 cloves garlic, crushed
1 1/2 Tablespoons ginger, minced

2 pounds sweet potatoes (about two large), chopped into 1 inch chunks (or a little larger)
1/2 cup dry red lentils, rinsed and drained
1 can diced, fire-roasted tomatoes
1 teaspoon Cinnamon, ground
2 teaspoons Cumin, ground
1/2 teaspoon Turmeric, ground
dashes of Cayenne pepper (to taste)
1/2 teaspoon Sea salt (or to taste)

4-5 cups vegetable stock + extra as needed
1/4 cup creamy almond butter (or nut butter of your choice)

4 cups mixed greens (kale, chard, collards)
fresh basil, to taste
salted peanuts, chopped, to taste


Heat olive oil in a large pot set on medium heat. Add the onion and begin sauteeing until onion is getting translucent (about 3 minutes).

Add the garlic and ginger, and continue to sautee for another 3 minutes, till garlic is fragrant.

Add the sweet potatoes, the red lentils, the tomatoes, the cinnamon, cumin, turmeric, and cayenne and give it all a quick stir to combine.

Add 4 cups vegetable stock and bring mixture to a boil. If there isn’t enough broth to cover everything but at least 1 inch, add another cup of stock.

When soup boils, reduce to a simmer and cook for 40-45 minutes, or until sweet potatoes and lentils are very tender.

If you need more broth as the mixture cooks, add it.

Add almond butter and stir well.

Using an immersion blender or a food processor, blend soup till about half of it is pureed and the other half still has texture. The soup should appear creamy, but chunks of sweet potato should be visible.

Stir in the greens and let it wilt.

Season to taste, adding more salt and pepper as needed.

Serve, topped with fresh basil and crushed peanuts.

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