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Sweet Potato, Quinoa, and Red Lentil Stew [Vegan]

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This isn't your typical lentil stew — the addition of sweet potato and quinoa not only boosts this recipe's nutritional profile, but they also adds a textural counterpoint to the soft red lentils. This recipe is versatile, too. Yellow potatoes or carrots could easily stand in for the sweet potatoes and, if you prefer a creamier soup, a splash of coconut milk will do the trick. Just don't leave out the lemon juice!

Sweet Potato, Quinoa, and Red Lentil Stew [Vegan]


  • 1 tablespoon coconut oil
  • 3 cloves garlic, minced
  • 1/2 medium-sized yellow onion, diced
  • 1/2-inch knob ginger, minced
  • 1-2 tablespoon curry powder
  • 1/2 teaspoon coriander
  • 1/4 teaspoon cumin
  • 1/4 teaspoon turmeric
  • 3 small sweet potatoes, chopped into small chunks
  • 3 cups water
  • 1 15-ounce can diced tomatoes
  • 1 15-ounce can tomato sauce (or puree)
  • 2 cup red lentils
  • 1/2 cup quinoa
  • Juice of 1 lemon
  • Salt and pepper, to taste
  • Diced scallions or chopped cilantro, for serving


  1. In a large stockpot, heat the coconut oil over medium heat and sauté the garlic for 30 seconds or so. Add onion and ginger and sauté for another 5 minutes, or until the onion is translucent. Add spices and sweet potatoes and stir until the sweet potatoes are well-coated.
  2. Add the diced tomatoes, tomato sauce, red lentils, quinoa, and two cups of the water and bring to a boil. Turn heat to low and let simmer for 25-30 minutes, or until the sweet potatoes are fully cooked and the lentils are soft. Check every 10 minutes and add extra water in half cupfuls if necessary.
  3. When the sweet potatoes and lentils are fully cooked, turn off the heat. Add salt and pepper as desired. Stir in most of the lemon juice, reserving some for serving. Ladle into soup bowls and garnish with the leftover lemon juice, freshly ground pepper, and diced scallions or chopped cilantro.





An ethical vegan with a love of good books, good craft projects, and good food, Kelly strives to live a compassionate, cruelty-free life. She blogs at Vegga, where she shares animal-free recipes. Although she tends to cook with healthy, whole ingredients, she doesn't shy away from the occasional decadent treat. When she's not chowing down on delicious vegan food, you can find her playing with her two adopted dogs or planning her next travel adventure.



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46 comments on “Sweet Potato, Quinoa, and Red Lentil Stew [Vegan]”

Click to add comment
1 Years Ago

There is not enough liquid to cook two cups of dried red lentils. Add in the half cup of quinoa and increases the deficit.
I made it last night and I got glop. It was decent tasting glop and whole lot of it. I would make the lemon optional. I did think it added anything to it.

Trisha Snyder
2 Years Ago

Mine came out good

Deborah Verderaime
2 Years Ago

It looks Wonderful

Belinda McVeigh
2 Years Ago

Yum Elizabeth Formosa will give this one a go ❤️

Barbara Knapp
2 Years Ago


Chuck Davis
2 Years Ago

What is the recipe

Tom Petruzziello
2 Years Ago

Making this tonight!

Nancy Goymerac
2 Years Ago

Heres one for you Grainne Lucas!!

Lynn Martin
2 Years Ago

Hannah Purser

Elizabeth Formosa
2 Years Ago

Belinda McVeigh this looks yum!


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