Creamy coconut broth with tender sweet potato and split lentils.
Warm spices give a gentle heat and a fragrant, earthy finish.
Hearty but not heavy, with soft vegetables and a silky broth.
Serve hot for weeknight dinners, meal prep, or casual family gatherings.
Ingredients
- 1 cup red lentils, rinsed
- 1 large sweet potato (about 1 lb), peeled and diced into 1/2" cubes
- 1 can (14 oz) full-fat coconut milk
- 3 cups vegetable broth
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp tomato paste
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 tbsp coconut oil or neutral oil
- Salt and black pepper to taste (about 1 to 1 1/2 tsp salt)
- Juice of 1 lime
- 2 cups baby spinach or kale, roughly chopped (optional)
- Fresh cilantro for serving
Instructions
- Heat the coconut oil in a large pot over medium heat. Add the onion and sauté until translucent, about 5 minutes.
- Add the garlic and ginger and cook 1 minute until fragrant, then stir in the curry powder, cumin, and smoked paprika and toast 30 seconds.
- Stir in the tomato paste and diced sweet potato, coating the pieces in the spiced mixture.
- Add the rinsed lentils, vegetable broth, and coconut milk. Bring to a gentle boil, then reduce heat to a simmer.
- Simmer uncovered for 20–25 minutes, stirring occasionally, until lentils and sweet potato are tender and the stew is slightly thickened.
- If using, add the spinach or kale in the last 3 minutes of cooking so it wilts but retains color.
- Season with salt and pepper, then stir in the lime juice. Adjust seasoning to taste.
- Ladle into bowls and garnish with chopped cilantro. Serve with rice, flatbread, or a simple green salad.
Tips or Variations
- Add a diced carrot or 1/2 cup canned chickpeas for more texture and bulk.
- For a thinner broth, add extra vegetable broth; for creamier, stir in a splash more coconut milk.
