Sweet Potato & Lentil Curry Stew

Traditional thick sweet potato soup with lentils close up in a bowl on the table.
Prep Time: 
45 min prep time
Number of Servings: 
serves 4


  • 2 Tbsp coconut oil
  • 3 cloves garlic, minced
  • 2 tsp fresh ginger, minced
  • 2 tsp curry powder
  • 1 large sweet potato, peeled and cut into 12-inch cubes
  • 1 (14.5 oz) can diced tomatoes
  • 1 cup red lentils, rinsed and drained
  • 1 (13.5 oz) can lite coconut milk
  • 2 cups vegetable stock
  • Salt and freshly ground black pepper
  • 12 cup chopped cilantro
  • 1 lime, cut into wedges


  1. Heat oil in a large pot over medium heat. Add garlic, ginger, and curry powder and cook for 1 minute. Add sweet potato and tomatoes and their juices.
  2. Stir in lentils, coconut milk, and stock. Bring mixture to a simmer. Reduce heat to medium-low. 
  3. Cover pot and cook for 30 minutes, stirring occasionally, until sweet potatoes are tender and lentils are soft.
  4. Season to taste with salt and pepper. Stir in chopped cilantro. Serve with lime wedges.
Nutrition Info: 
Per serving: 364 Calories, 14 g Protein, 46 g Carbohydrates, 9 g Fiber, 14 g Total fat (11 g sat), 357 mg Sodium, ★★★★★ Folate,  ★★★★​ Vitamin B1 (thiamine),  ★★★​ Vitamin A, B3 (niacin), B6, ★★ Vitamin C, Iron, Phosphorus,   Vitamin B2 (riboflavin), K, Magnesium, Potassium, Zinc


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The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.