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Monday-Friday: 9 a.m.-7 p.m.

Sat: 9 a.m.-6 p.m., Sun: 10 a.m.-6 p.m.

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Monday-Friday: 9 a.m.-6 p.m.

Sat: 9 a.m.-4 p.m., Sun: 10 a.m.-5 p.m.

1319 Military Cutoff Rd., Suite H, Wilmington, NC 28405

(910) 509-0331

Sweet Potato & Lentil Curry Stew

Traditional thick sweet potato soup with lentils close up in a bowl on the table.
This content originally appeared on 

tasteforlife.com

Prep Time

45 min prep time

Yield

serves 4

Ingredients

  • 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 1⁄2-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
  • 1⁄2 cup chopped cilantro
  • 1 lime, cut into wedges

Directions

  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