Creamy Curried Sweet Potato Lentils

A cozy and hearty bowl of Creamy Curried Sweet Potato Lentils

This dish is easy to prepare, ready in 30 minutes, perfect for meal prep, and super delicious! Enjoy them on their own, with some naan, or rice. For added greens, add some baby spinach at the end, or chopped kale during the last 5 minutes of the cooking process!

1 cup red lentils, rinsed*
2 sweet potatoes
1 carrot
1 medium sweet onion
4-5 garlic cloves
1 thumb piece size ginger, ~1 tbsp grated
2 tbsp yellow curry powder
2 tsp turmeric
2 x 1/2 tbsp avocado or coconut oil
4 cups water or vegetable broth
1 can coconut milk
A small bunch of fresh cilantro, chopped
Juice of 1-2 lemon
Salt, pepper and chili pepper to taste


Peel sweet potato, carrot and onion, and cut them into small, even sized pieces. Mince garlic, and grate ginger.

Heat up 1/2 tbsp of oil in a large pan or Dutch oven, and sauté onion, carrot and potatoes for about 5 minutes. Push vegetables to the edges of your pan to create some space in the center.

Add the second 1/2 tbsp of oil to the middle, and fry garlic, ginger, curry powder and turmeric for 1-2 minutes until fragrant, before mixing it with the rest. Add lentils, water or broth, and bring everything to a boil. Simmer over low heat for 20 minutes, stirring occasionally.

Turn off the heat, stir in coconut milk, and let curry sit for 5 minutes. Season to taste with salt, black pepper and a bit of chili powder/flakes. Finish everything with chopped cilantro and fresh lemon juice.

*when using split lentils, you may have to scale back on the amount of water used!
Lentils will thicken a lot if you make them for meal prep. Just add a little more liquid when reheating!