Recipe: Thai Lentil and Sweet Potato Stew

I’ve been searching for lentil recipes for close to 2 years now and this is the first one that I liked enough to make twice (but still only get ugly pictures of). This could easily be made vegan by switching out the butter for coconut oil or olive oil but since I’m not concerned about that I used the butter of course! Don’t be fooled by this image this is an absolutely delicious stew.

Thai Lentil and Sweet Potato Stew
Serves 6
  1. 4-6 cups vegetable broth
  2. 1 cup red lentils
  3. 2 medium sweet potatoes, unpeeled and diced
  4. 15 oz. can of fire roasted tomatoes
  5. 2/3 cup canned full-fat coconut milk
  6. 2 Tbsp. butter
  7. 1 tsp. turmeric
  8. 1 Tbsp. fresh ginger, minced
  9. 1 tsp. lemongrass paste
  10. sprinkle of crushed red pepper flakes
  11. 2 garlic cloves, minced
  12. 1/2 medium yellow onion, diced
  13. 1 small cabbage head, chopped
  1. In a large soup pot, bring the vegetable broth, lentils and sweet potatoes to a boil. Once boiling, reduce to a simmer. Allow to simmer over low heat for about 15 minutes, uncovered and stirring occasionally or until the lentils and sweet potatoes are cooked.
  2. Remove from heat and stir in the tomatoes and coconut milk.
  3. In a large frying pan over low, heat the butter then add in the turmeric, lemongrass, ginger and red pepper flakes. Saute for about 30 seconds or until fragrant. Now, add in the garlic, onion and cabbage. Saute for about 10 minutes, or until the cabbage is limp and cooked through.
  4. Add the cabbage mixture to the lentil and sweet potato mixture and stir to combine. At this point, if you want a thinner soup, feel free to add more coconut milk or stock.
Adapted from Produce on Parade
Adapted from Produce on Parade
Mab Made Food

One Comment Add yours

  1. Love lentils and sweet potatoes together 🙂

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