image of red lentil stew

Red Lentil Stew


  • 2 tablespoons vegetable oil
  • 1 cup finely chopped onion
  • 2 ½ cups diced sweet potato
  • 1 tablespoon minced ginger*
  • 3 garlic cloves, minced
  • 1 cup red lentils
  • 2 teaspoons ground coriander*
  • 2 teaspoons ground cumin*
  • 2 teaspoons turmeric*
  • 1 cup canned chopped tomatoes


  1. In a saucepan, saute onion in oil until semi-translucent. Add sweet potato and sauté for about 5 minutes. Add ginger, if used, and garlic, mix into onions and sweet potato, and reduce heat to low.
  2. Add lentils, and spices to pan and mix well. Add tomatoes and 4 cups water and bring to a boil. Once boiling, reduce to a fast simmer and cook uncovered for about 25 minutes, or until lentils and sweet potatoes are soft.
  3. Once soft, add salt if necessary and simmer for a few minutes more until stew thickens.
  4. Makes about two quarts. Tastes better after one day in the fridge.


*I usually use 3 tbsp of garam masala instead of these spices.

Adapted from this recipe

image of Red Lentil Stew ingredients