Curred Lentil and Sweet Potato Stew
Adapted from Rachael Ray Magazine
Servings 5 people
Ingredients
- 1 tablespoon olive oil
- ½ onion diced
- 5 cloves garlic minced
- 1 pound sweet potatoes cut into 1-inch dice (with peel still on)
- 1 cup green lentils rinsed and picked over
- 2 teaspoons curry powder
- ½ teaspoon salt
- 1 14.5-ounce can diced tomatoes
- 5 cups vegetable broth or chicken broth
- ½ cup plain yogurt
- ¼ cup cilantro fresh
Instructions
- In either a pot on the stove over medium heat or in an Instant Pot on the sauté setting, heat the oil. Add the onion and cook while stirring until it softens, 3 - 4 minutes.
- Add the garlic, sweet potatoes, lentils, and spices and cook while stirring for another minute or two.
- Pour in the diced tomatoes and broth. Stovetop: Bring to a boil then reduce to a simmer until the potatoes and lentils are tender, about 15 minutes. Instant Pot: Secure the lid, make sure the valve is switched to "sealing," push the "soup" button, and reduce the time to 3 minutes using the "-" button. Once the Instant Pot is finished counting down, push the "cancel" button and wait for the steam to release naturally until the float valve goes all the way back down before opening the lid.
- Ladle into bowls, top with a dollop of plain yogurt and some fresh cilantro leaves, and serve warm.
Notes
We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Curred Lentil and Sweet Potato Stew
Amount Per Serving
Calories 268
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 3mg1%
Sodium 1238mg54%
Potassium 728mg21%
Carbohydrates 47g16%
Fiber 14g58%
Sugar 8g9%
Protein 12g24%
Vitamin A 13465IU269%
Vitamin C 5.7mg7%
Calcium 89mg9%
Iron 3.6mg20%
* Percent Daily Values are based on a 2000 calorie diet.