Craving a meatless, dairy-free meal? We’ve got just a thing: A sweet potato lentil stew that’s somehow super creamy without the addition of milk or heavy cream.
This fun and easy recipe comes to us courtesy of food writer, author, blogger, and TV personality Daphne Oz. As a former host of cooking-themed talk show The Chew, Oz knows a thing or two about packing an easy, weeknight meal with a ton of flavor.
“This was one of your all-time favorite recipes from The Chew days,” Oz writes. “A faintly sweet and nicely spiced, ultra-creamy gateway soup packed with plenty of plant protein and veg, it will definitely eat like a meal and keep you full.”
And we see why she deems this simple stew a “gateway soup.” A full pot — about eight servings — comes together in under an hour. The inclusion of carrots, onions, bay leaves, and vegetable broth give it a solid base, but other ingredients may challenge and pleasantly surprise you. The optional addition of dates adds a gentle sweetness. The suggested dash of chipotle chili can spice things up if you’re craving heat. Garnishes of lime juice and cilantro add tart, fresh flavor. The absolutely mandatory sweet potatoes and red lentils ensure that the dish is hearty enough to warm you on a winter night.
If you’re a visual learner, check out Oz cooking up the stew herself at home in the video below — she also throws together a garlic chile oil to finish off the soup, which is completely optional but highly recommended.
Daphne Oz’s Red Lentil Sweet Potato Stew
Serving Size: 8 people
Ingredients
- ¼ cup olive oil
- 1 yellow onion, chopped
- 2 tsp cumin
- 1 tsp oregano
- ½ tsp coriander
- ½ teaspoon chipotle chili (optional; leave out if you don’t like heat)
- 2 bay leaves
- 2 celery ribs, finely chopped
- 4 carrots, sliced into ¼” coins
- 1 sweet potato, peeled and cubed
- 2 cups of red lentils
- 4 garlic cloves, peeled and chopped
- 2 Medjool dates, pitted and chopped (optional)
- 6 cups of water or veg broth
- ½ cup white wine (or ½ additional cup water or broth)
- 1 head lacinato kale, shredded
- Sea salt and freshly cracked pepper, to taste
Garnish (optional)
- Pulled leaves of cilantro, mint, or parsley
- Fresh lime juice
- Garlic-chile oil
Instructions
- Add olive oil to a heavy pot over medium-high heat. Once the oil is hot and shimmering, add the diced onion. Season with a teaspoon of salt and sauté for 3 minutes or until soft. Add in the dried spices and bay leaves, stir to coat in the oil, and fry 1 minute. Feel free to experiment with dried spices of your choosing – I love chipotle, cumin and oregano, but you can add curry, cinnamon, ginger, etc.
- Add the celery, carrots and sweet potato and cook for 5 more minutes. Add in the lentils and cook for about 2 minutes, toasting in the oil. Add in the garlic and dates and stir to combine before pouring the water, broth or wine and a pinch of salt. Stir, and bring to a boil uncovered. Reduce heat to medium-low and gently simmer for about 15 minutes.
- After 15 minutes, scoop out the bay leaves (or just remember to fish them out before you serve). Carefully stir in the kale. Cook for another 15 minutes or until the lentils are cooked through but not mushy. Once cooked, adjust seasoning with salt and pepper and garnish to your liking. I love a drizzle of additional olive oil or chili oil, a generous pinch of fresh herbs, and a squeeze of lime juice.
