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Red Lentil + Sweet Potato Stew

Another Sarah B stew for you! They never get old and seem to be what I make the most often because of their quick prep, leftover potential, veggie-packed goodness, and opportunity for new spice blends and creativity. Feeling a little brighter? Spicier? Herbier? Let you tastebuds guide you and remember just because you may be intentionally working to restore your body’s balance and vibrancy, it’s a requirement to make the process delicious!

Red Lentil and Sweet Potato Stew


  • 2 Tbsp. coconut or extra-virgin olive oil
  • 1 tsp. ground cumin
  • 1 tsp. ground turmeric
  • 1 Tbsp. curry powder
  • 1 diced large onion
  • coarse salt and freshly ground black pepper
  • 4 minced cloves garlic
  • 2 Tbsp. minced fresh ginger
  • 2 peeled and diced sweet potatoes
  • 1 diced red bell pepper
  • 1 1/2 cups dried red lentils, soaked overnight
  • 6 cups Cleansing Broth, or other broth of your choice
  • Chopped fresh cilantro


  • Soak lentils in filtered water overnight.
  • Heat oil in a large pot over medium heat. Cook cumin, turmeric and curry powder until fragrant, about 1 to 2 minutes. Add onion with a few pinches salt, and cook, stirring, until tender, about 6 minutes. Add garlic and ginger and cook, stirring, until tender, about 2 minutes. Add sweet potatoes and bell pepper and cook 1 minute.
  • Add lentils and cleansing broth. Bring to a boil, then reduce heat and simmer until lentils are tender, 20 to 25 minutes. Season with salt and pepper. Top with cilantro before serving.