plat du jour 02 : Red Lentil and Sweet Potato Stew

January 10, 2013

photo (50)

Sometimes I get a few fun perks from my job and one of them has been attending TV tapings like that of The Chew. I went twice in the past few weeks and it’s such a fun program. I’ve been lucky enough to sit at The Tasting Table where I’ve dined on food by Mario Batali, Michael Symon, Bobby Flay and Daphne Oz- it’s so fun (not to mention delicious). That being said, this past Tuesday I dined on the most delicious and healthy stew made by Daphne Oz. It’s creamy without having any dairy and when served without bread, it’s also gluten free. The best part? It’s only about 200 calories per serving (hip, hip, hooray!) I highly recommend whipping up this stew. And if you’re feeling adventurous this recipe is also amazing.

Red Lentil & Sweet Potato Stew:

  • Olive Oil
  • 1 Red Onion (finely chopped)
  • Salt and Pepper to taste
  • 7 Carrots (thinly sliced coins)
  • 2 Celery Ribs (finely chopped)
  • 3 Garlic cloves (finely minced)
  • 2 cups Red Lentils (rinsed)
  • 2 teaspooons Cumin Seeds (toasted and ground)
  • 1 teaspoon Coriander (toasted and ground)
  • 1 teaspoon Chipotle Chili Flakes
  • 1/2 teaspoon Turmeric
  • 6 cups Water
  • 1 Sweet Potato (peeled and finely diced; about 1 cup)
  • 1 bunch Black Kale (finely shredded)


In a heavy bottomed pot over medium-high heat, add about 4 tablespoons of olive oil. Once the oil is shimmering and hot, add the onion. Season with salt and saute for 4 to 5 minutes, or until soft.

Add the carrots and celery and cook for 3 more minutes. Add the garlic and saute for 1 more minute. Add in the rinsed lentils and cook for about 2 minutes, toasting in the oil. Add the cumin seeds, coriander, chipotle chili flakes  and turmeric, and continue to toast for another minute, or until fragrant. Add the water and a big pinch of salt and pepper. Stir and bring to a boil. Reduce to a very low heat and gently simmer for about 10 minutes.

Then, carefully stir in the sweet potato and kale. Cook for another 10-15  minutes, or until the lentils are cooked through but not mushy.

Once cooked, adjust seasoning with salt and pepper and drizzle with olive oil.

Optional: Serve with a chutney crouton. See recipe here.

[Recipe from The Chew; image taken by moi]

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