Curried Lentil & Sweet Potato Stew

This delectable stew is a little bit sweet, a little bit spicy, very hearty, and has a lovely, subtle creaminess from the coconut milk. Served over rice with whole milk yogurt and lots of fresh cilantro, it makes a perfect meal.

Sweet potatoes, coconut milk and carrots by Eve Fox, The Garden of Eating, copyright 2015

Lentils are one of the unsung heroes of the food world. They’re delicious, cheap, filling and remarkably nutritious — packed with calcium, potassium, zinc, niacin and vitamin K and even more protein, iron, folate and dietary fiber. But perhaps most importantly, THEY DO NOT REQUIRE SOAKING!!! This makes them a boon to lazy people like myself, as well as those who do not excel at planning ahead.

Lentils by Eve Fox, The Garden of Eating, copyright 2015

Thanks to the overwhelming success of this summer’s Great Sweet Potato Experiment, we have quite a lot of delicious, yellow-fleshed sweet potatoes. We do not have a root cellar (yet) so we’ve been storing them in paper grocery bags in our downstairs shower which we clearly never use. They’re holding up nicely so far – no signs of softening or rot. But I feel some pressure to use them while they’re still good. So I was intrigued when I saw a similar recipe by on Food52 last week. It inspired me to create a similar soup with some modifications to suit my tastes and to make use of what I had in the larder.

Sweet potatoes from our garden by Eve Fox, The Garden of Eating, copyright 2015

As we were about to leave for a week-long vacation, I was practically gleeful about the chance to use up the two red onions and three cloves of garlic sitting out on the counter and finally put the tiny, wizened knob of ginger in the fridge to use before it dried up completely. I also liked the idea of freeing up a little room in the freezer which has gotten so full that the drawers are practically groaning. I could use up two quarts of my homemade vegetable stock (this is so easy to make, by the way) and one of the bags of kale I froze from our garden this summer. Aaaand, it would make good airplane food, too!

Frozen homemade vegetable stock by Eve Fox, The Garden of Eating, copyright 2015

I began by defrosting the vegetable stock and the frozen kale since I knew that would take a little time.

Frozen kale from our garden by Eve Fox, The Garden of Eating, copyright 2015

Meanwhile, I chopped up the onions, garlic and ginger and sauteed them in some oil in the soup pot.

Sauteeing onions, garlic & ginger by Eve Fox, The Garden of Eating, copyright 2015

Once they’d softened, I added the carrots and sweet potatoes and cooked them for a few minutes before tossing in a can of organic coconut milk, the rinsed and drained lentils, half the cilantro and the spices.
Curried Sweet Potato & Lentil Soup by Eve Fox, The Garden of Eating, copyright 2015

Then I added the defrosted vegetable stock and let it simmer for about 45 minutes until the vegetables and lentils were just cooked through but still had good texture. I stirred in a few spoonfuls of lemon juice then served it over basmati rice (short grain brown would also be good), topped with whole milk organic yogurt and lots of fresh cilantro. Bliss!

Curried Lentil & Sweet Potato Stew

Serves 6-8


* 2 medium or 1 large red onion, chopped
* 4 cloves of garlic, minced or pressed
* 4 cups of cubed sweet potatoes or yams
* 3 carrots, sliced or chopped
* 2 cups of lentils, rinsed and drained
* 2 pints vegetable stock
* 2-3 tsps chopped or minced fresh ginger
* 1 bunch of fresh cilantro, leaves rinsed and chopped
* 1 bunch of kale or chard, ribs removed, leaves coarsely chopped
* Juice of 1 lime
* 1 can coconut milk
* Sea salt and freshly ground black pepper to taste
* 2 Tbsps curry powder or garam masala
* 2 Tsps cumin
* a pinch of red pepper flakes
* 2 Tbsps olive or coconut oil


1. Heat the oil over medium heat in a large soup pot or Dutch oven and saute the onions, garlic and ginger for 10 or so minutes until translucent.

2. Add the cubed sweet potatoes, carrots, curry powder, cumin and red pepper flakes and saute for another 5 minutes or so before adding the lentils, coconut milk, kale or chard, vegetable stock and most of the cilantro (reserve a little to use as a garnish for the stew.)

3. Bring to a simmer then turn the heat down a bit and cook, covered, over medium-low heat for 40-45 minutes until the lentils and vegetables are just tender. Add the lime juice and stir well before seasoning to taste with the salt and pepper. You can also add a little sugar if you like. Serve hot over rice topped with whole milk yogurt and fresh cilantro.

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Kathy K
Kathy Kabout a year ago

Yum. Thanks.

Sonia M

Thanks for sharing

Stephanie s
Stephanie Yabout a year ago

Thank you

J S.
.3 years ago

Thank you!

Rob B.
Rob B3 years ago

Some people don't like kale...if you don't, swap out for spinach, collards or other greens that you do like.

Vicky P.
Vicky P3 years ago


Siyus Copetallus
Siyus Copetallus3 years ago

Thank you for sharing.

JL A3 years ago


Emily a
Emily M4 years ago

this recipe sounds so yummy! thank you once again, eve!

Laurie Mazzeo
Laurie Mazzeo4 years ago

Cant wait to try this