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The spices in this recipe makes for an unexpected flavor combination that doesn’t disappoint. Lentils are a vegetarian’s best friend; a solid source of protein, a rich source of essential amino acids and micronutrients. I love how versatile lentils are as well. This recipe is taken from the blog Eat Yourself Skinny, and the only change I made is that I water saute the vegetables instead of using the oil.


  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 cups green lentils, rinsed
  • 1 large sweet potato, peeled and cubed
  • 6 cups vegetable broth
  • 2 bay leaves
  • ½ tsp. turmeric
  • ¼ tsp. cumin
  • ½ tsp. black pepper
  • ½ tsp. sea salt
  • Fresh parsley, as garnish
  1. In a large pot on medium high heat, heat a couple tablespoons of water and saute onion and garlic until fragrant, about 3 minutes. Add the rest of your ingredients up to the pepper (we’ll add the salt at the end), turn the heat up to high and bring everything to a rapid boil.
  2. Once it starts boiling, turn the heat down to a low simmer and cook uncovered for about 20 to 30 minutes, until lentils are cooked through and not falling apart.
  3. Remove the stew from heat and stir in the salt. Top with fresh parsley, serve and enjoy!