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Closeup photo of stew.
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Root Vegetable Red Lentil Stew Recipe

Delicious Stew!
Prep Time45 mins
Cook Time40 mins
Total Time1 hr 25 mins
Course: Main Course, Soup
Cuisine: American
Servings: 8 servings
Calories: 200kcal

Ingredients

  • 2 parsnips peeled and chopped into 1-inch pieces
  • 2 carrots chopped into 1-inch pieces
  • 1 sweet potato chopped into 1-inch pieces
  • 4 small red potatoes or Yukon gold potatoes chopped into 1-inch pieces
  • 1 tablespoons olive oil coconut oil or ghee
  • 1 large onion finely chopped
  • 1 1- inch piece of fresh ginger peeled and chopped
  • 6 cloves of garlic minced
  • 3 teaspoons curry powder
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground coriander
  • 1 1/2 teaspoons sea salt
  • 1 cup red lentils
  • 6 cups water
  • Half bunch of kale chopped
  • Juice of half a lemon or lime
  • Fresh cilantro

Instructions

  • Prepare all the root vegetables above (peel and chop parsnips, carrots, sweet potato and red potatoes). Set aside in a large bowl.
  • Chop the onion, ginger and garlic. In a large pot over medium heat, add the oil and onions and a large pinch of salt. Stir for 5 minutes or so until the onions are translucent. 
  • Add the chopped ginger, garlic and all of the spices and stir for 30 seconds until everything becomes fragrant.
  • Add all the root vegetables to the pot along with the lentils, six cups of water and 1 1/2 teaspoons of salt. 
  • Raise the heat until the soup comes to a boil. Reduce the heat to low and simmer partially covered for about 30 minutes, stirring occasionally. Add more water if stew becomes too thick.
  • When the lentils have broken down and the root vegetables are tender, turn off the heat. 
  • Add the chopped kale to the pot and stir until it wilts. Add the juice of half a lemon or lime and stir. 

Notes

Taste the soup and see if it needs more salt. Ladle into bowls and serve with fresh cilantro on top.