Japanese Sweet Potato Lentil Stew

Protein dense and full of flavors! Lentils are a great source of fiber and the Japanese sweet potato is rich in antioxidants. A great one pot deal to share or eat for the week!

Sweet Potato Lentil Stew

1/2 onion, medium diced

1/2 medium sized shallot, diced

4 cloves garlic, diced

2 teaspoons fresh ginger, tiny dice


5 Japanese sweet potatoes, peeled and cut into medium dice (you may substitute a regular sweet potato if you can’t find these purple beauties near you)

2 cups yellow lentils

1/2 stalk of lemon grass, chopped into three big chunks

2 bay leaves

8 cups vegetable broth

2 teaspoons salt

1 teaspoon coriander

1 serrano chile, sliced

1/2 bunch cilantro, chopped

Juice of two limes

1 Tablespoon vegan butter


Sweat the onions, shallot, garlic, and ginger in 1 tablespoon of oil

Add one cup of the veggie broth to deglaze the pan (Pour in it and let it cook off all the good flavors stuck to the bottom of the pan) and then add the remaining broth

Add the potatoes, lentils, chile, lemon grass, spices, and chopped fresh cilantro

Bring to a boil, cover and simmer for 13 minutes

The potatoes should soft and the lentils cooked

Turn off the heat and stir in the lime juice and vegan butter

Serve with fresh cilantro on top!









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