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Gallery Lentil and Sweet-Potato Stew Recipe Summary prep: 25 mins total: 1 hr Servings: 6
Ingredients Ingredient Checklist 2 tablespoons canola oil 1 medium onion, chopped (about 1 cup) 2 medium carrots, peeled and chopped 2 medium celery ribs, chopped 1 bay leaf 1 garlic clove, minced 1 1/2 teaspoons curry powder 2 cups dried brown lentils, picked over and rinsed 2 medium sweet potatoes (about 1 pound), peeled and cut in 1/2-inch dice 1 package (9 ounces) frozen cut green beans 1 (14 1/2-ounce) can diced tomatoes in juice 1/2 cup chopped fresh cilantro leaves Coarse salt and black pepper Plain low-fat yogurt, for serving
Gallery Lentil and Sweet-Potato Stew
Recipe Summary prep: 25 mins total: 1 hr Servings: 6
Gallery
Lentil and Sweet-Potato Stew
Lentil and Sweet-Potato Stew
Lentil and Sweet-Potato Stew
Recipe Summary prep: 25 mins total: 1 hr Servings: 6
Recipe Summary
prep: 25 mins total: 1 hr
Servings: 6
prep: 25 mins
total: 1 hr
prep:
25 mins
total:
1 hr
Servings: 6
6
Ingredients
Ingredients
- 2 tablespoons canola oil 1 medium onion, chopped (about 1 cup) 2 medium carrots, peeled and chopped 2 medium celery ribs, chopped 1 bay leaf 1 garlic clove, minced 1 1/2 teaspoons curry powder 2 cups dried brown lentils, picked over and rinsed 2 medium sweet potatoes (about 1 pound), peeled and cut in 1/2-inch dice 1 package (9 ounces) frozen cut green beans 1 (14 1/2-ounce) can diced tomatoes in juice 1/2 cup chopped fresh cilantro leaves Coarse salt and black pepper Plain low-fat yogurt, for serving
Directions
In a large saucepan, heat oil over medium-high. Add onion, carrots, celery, and bay leaf. Cook, stirring, until vegetables are softened, 5 to 7 minutes. Add garlic and curry powder and cook until fragrant, about 1 minute more.
Add 7 cups of water and lentils. Bring to a boil, reduce to a simmer, cover, and cook 10 minutes. Add potatoes and continue to cook, covered, until lentils and potato are just tender, about 15 minutes.
Add green beans and tomatoes with juice. Cook until warmed through, 2 to 4 minutes. Remove bay leaf. Add cilantro; season with salt and pepper. Serve with yogurt.
Reviews (10)
Add Rating & Review 31 Ratings 5 star values: 8 4 star values: 8 3 star values: 10 2 star values: 3 1 star values: 2
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Reviews (10)
Add Rating & Review 31 Ratings 5 star values: 8 4 star values: 8 3 star values: 10 2 star values: 3 1 star values: 2
Add Rating & Review
31 Ratings 5 star values: 8 4 star values: 8 3 star values: 10 2 star values: 3 1 star values: 2
31 Ratings 5 star values: 8 4 star values: 8 3 star values: 10 2 star values: 3 1 star values: 2
31 Ratings 5 star values: 8 4 star values: 8 3 star values: 10 2 star values: 3 1 star values: 2
5 star values: 8 4 star values: 8 3 star values: 10 2 star values: 3 1 star values: 2
Martha Stewart Member Rating: 5 stars 05/05/2018 I read some of the other reviews about it being bland so I used vegetable bouillon and doubled garlic and curry and love it! Definitely a do over! Martha Stewart Member Rating: 2 stars 01/03/2017 I found this recipe in Martha Stewart's Meatless cookbook. I agree with the consensus in the comments so far that as written, the recipe is bland. I salvaged it with these changes: 1) added 2 extra cups water and a few dashes of vegetarian bouillon (I prefer a bit more broth, for bread); 2) used fresh green beans; 3) doubled the curry powder; and, most importantly, 4) added 2 tsp or so of both turmeric and cumin. The green beans didn't really add anything to the dish (aside from nutrition). Martha Stewart Member Rating: Unrated 09/22/2013 This recipe, with the following additions, is absolutely spectacular, one of my all-time favorite dishes. Instead of water use organic vegetable broth, and add: 1 tsp Turmeric and 1/4 cup nutritional yeast. The result is far better than the base recipe, the recommended changes/additions give it an especially savory flavor that was missing. Martha Stewart Member Rating: Unrated 03/19/2013 Soup is bland...however, when I added some cumin, it had that mysterious hearty punch. Martha Stewart Member Rating: Unrated 10/18/2012 This recipe was disappointing. I should have known because I've tried other lentil soups, and they are often kind of bland, but they are so healthy and everything, they always lure me back in. I added more garlic, curry powder and some broth to increase the flavor, but it's still missing some seasoning I think. It makes a ton too! Martha Stewart Member Rating: Unrated 10/12/2012 This is yummy in a hearty-earthy way. I ditched the curry (my least favorite spice/smell on earth) and the cilantro and replaced the yogurt with Knudsen Sour Cream which, when mixed with the tomato juices, sweet potato and lentils made for a nicely rich taste w/out being too heavy. Yum! I followed the recipe quantities and am on my fourth bowl for the week with about four more to go. My skinny jeans are feeling better already. Martha Stewart Member Rating: Unrated 08/08/2012 This stew is really good, but it needs just a little bit more curry (2-2.5 tsp works) and I added an extra clove of garlic. I also added a little bit of vegeta too boost the flavors a little bit, but I think if you subbed a good vegetable broth for a cup or two of the water it should have a similar impact. Also, this recipe makes so much stew- more like 8-10 servings. I thought I was going to be eating this by myself for 3-4 days and it looks more like a week worth of leftovers for one person. Martha Stewart Member Rating: Unrated 05/20/2012 Oops - forgot to mention I made this without the green beans. Martha Stewart Member Rating: Unrated 05/20/2012 Great with the following changes: replace canola oil with 3T olive oil. Use 2 cloves garlic. Add 1t salt to sautéing veggies. Use 2t curry powder and add 1/2t dried thyme. Use Muir fire roasted petite diced tomatoes. If you like spicy, add 1 seeded/de-veined and diced poblano pepper along with onion/celery/carrot/bay leaf. Be forewarned, this recipe makes a lot of soup. Martha Stewart Member Rating: Unrated 01/21/2012 I used frozen onions and sauteed in olive oil with the garlic. Also used low sodium chicken broth and the curry called for but an additional dash of red curry too. Something makes this soup a little sweet and spicy - a delicate and delicious combination! The yogurt is a perfect topping.Martha Stewart Member
Rating: 5 stars 05/05/2018
I read some of the other reviews about it being bland so I used vegetable bouillon and doubled garlic and curry and love it! Definitely a do over!
Rating: 5 stars
Rating: 2 stars 01/03/2017
I found this recipe in Martha Stewart’s Meatless cookbook. I agree with the consensus in the comments so far that as written, the recipe is bland. I salvaged it with these changes: 1) added 2 extra cups water and a few dashes of vegetarian bouillon (I prefer a bit more broth, for bread); 2) used fresh green beans; 3) doubled the curry powder; and, most importantly, 4) added 2 tsp or so of both turmeric and cumin. The green beans didn’t really add anything to the dish (aside from nutrition).
Rating: 2 stars
Rating: Unrated 09/22/2013
This recipe, with the following additions, is absolutely spectacular, one of my all-time favorite dishes. Instead of water use organic vegetable broth, and add: 1 tsp Turmeric and 1/4 cup nutritional yeast. The result is far better than the base recipe, the recommended changes/additions give it an especially savory flavor that was missing.
Rating: Unrated
Rating: Unrated 03/19/2013
Soup is bland…however, when I added some cumin, it had that mysterious hearty punch.
Rating: Unrated 10/18/2012
This recipe was disappointing. I should have known because I’ve tried other lentil soups, and they are often kind of bland, but they are so healthy and everything, they always lure me back in. I added more garlic, curry powder and some broth to increase the flavor, but it’s still missing some seasoning I think. It makes a ton too!
Rating: Unrated 10/12/2012
This is yummy in a hearty-earthy way. I ditched the curry (my least favorite spice/smell on earth) and the cilantro and replaced the yogurt with Knudsen Sour Cream which, when mixed with the tomato juices, sweet potato and lentils made for a nicely rich taste w/out being too heavy. Yum! I followed the recipe quantities and am on my fourth bowl for the week with about four more to go. My skinny jeans are feeling better already.
Rating: Unrated 08/08/2012
This stew is really good, but it needs just a little bit more curry (2-2.5 tsp works) and I added an extra clove of garlic. I also added a little bit of vegeta too boost the flavors a little bit, but I think if you subbed a good vegetable broth for a cup or two of the water it should have a similar impact. Also, this recipe makes so much stew- more like 8-10 servings. I thought I was going to be eating this by myself for 3-4 days and it looks more like a week worth of leftovers for one person.
Rating: Unrated 05/20/2012
Oops - forgot to mention I made this without the green beans.
Great with the following changes: replace canola oil with 3T olive oil. Use 2 cloves garlic. Add 1t salt to sautéing veggies. Use 2t curry powder and add 1/2t dried thyme. Use Muir fire roasted petite diced tomatoes. If you like spicy, add 1 seeded/de-veined and diced poblano pepper along with onion/celery/carrot/bay leaf. Be forewarned, this recipe makes a lot of soup.
Rating: Unrated 01/21/2012
I used frozen onions and sauteed in olive oil with the garlic. Also used low sodium chicken broth and the curry called for but an additional dash of red curry too. Something makes this soup a little sweet and spicy - a delicate and delicious combination! The yogurt is a perfect topping.
All Reviews for Lentil and Sweet-Potato Stew
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Lentil and Sweet-Potato Stew
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
