Sweet Potato Stew with Red Lentils & Brown Rice

Cook up this rich and hearty stew in just one pot. Spicy ginger gives the sweet potatoes the perfect flavor. All you need is a quick salad and you've got a great dinner any night of the week!

Prep Time:  10 minutes
Cook Time: 60 minutes
Yield: 10 Servings


  • 2 tsp extra virgin olive oil
  • 2 cups onion, chopped
  • 2 TB ginger, minced
  • 1 TB garlic, minced
  • 1 tsp cumin
  • 1 tsp ginger
  • Pinch cayenne pepper
  • 8 cups vegetable broth
  • 1 ½ cup red lentils
  • ¾ cup brown rice
  • 3 cups sweet potato, peeled, diced (~2 medium)
  • 2 tsp lemon juice
  • 1 ¼ tsp salt, divided
  • 1/8 tsp pepper
  • ¼ cup cilantro, minced


Heat oil over medium heat in a large stockpot. Cook onion with ½ tsp salt, stirring often, until soft (~7 minutes). Add ginger (dried and fresh), garlic, cumin, and cayenne and cook for 1 minute. Add stock, lentils, and rice. Bring to a boil and simmer, covered, for 35 minutes. Uncover, stir in sweet potatoes, and cook an additional 15 minutes or until potatoes are done. Stir in lemon juice, remaining ¾ tsp salt, pepper, and cilantro and serve.