Sweet Potato-Lentil Stew
Alicia Silverstone, actor and author of the best-selling book The Kind Diet, is a celebrity coach for PCRM’s upcoming 21-Day Vegan Kickstart. PCRM’s popular Kickstart program is packed with celebrity tips, nutrition facts, meal planning and recipes—and all this healthful information is delivered daily to your inbox FREE for three weeks! This recipe is a sneak-peek at one of Alicia’s favorite dishes from her book that will also be featured in the 21 day event. Sign up for the Kickstart now by clicking the link below.
Makes 4 to 6 servings
1 medium onion, diced
2 small tomatoes, diced
1 teaspoon minced fresh ginger
1 1/2 teaspoons turmeric
1 teaspoon cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/8 teaspoon cayenne
Fine sea salt (optional)
2-3 medium sweet potatoes, peeled and cut into 3/4” cubes
7 cups low-sodium vegetable broth
1 cup brown or red lentils
Heat two tablespoons of the broth over medium heat in a large, deep pot. Add the onion and cook, stirring frequently, for two minutes or until the onion starts to soften. Stir in the tomatoes and ginger and cook for three minutes. Stir in the turmeric, cumin, coriander, cinnamon, cayenne, and a small pinch of salt, if using. Cook and stir for two minutes, then taste for seasonings; try to use only enough salt to heighten the flavors.
Add the sweet potatoes, broth, and lentils. Stir well, and bring to a boil over high heat. When the mixture comes to a boil, reduce the heat, cover, and simmer for 40 minutes or until the lentils and sweet potatoes are soft.
Nutrition Information | Per serving (1/4 recipe):
calories: 256; fat: 1 g; saturated fat: 0.2 g; calories from fat: 3%; cholesterol: 0 mg; protein: 13.9 g; carbohydrates: 50.7 g; sugar: 11.9 g; fiber: 10.9 g; sodium: 275 mg; calcium: 78 mg; iron: 6.1 mg; vitamin C: 23 mg; beta-carotene: 7699 mcg; vitamin E: 1.2 mg
Recipe adapted from Alicia Silverstone's The Kind Diet
Please feel free to tailor PCRM recipes to suit your individual dietary needs.