Curried Lentils with Sweet Potatoes and Chickpeas

These one-pot curried lentils are gluten-free and hassle-free. You need only 11 simple ingredients. Protein-rich and flavored with addictive Indian spices.

This one-pot curried lentil recipe couldn’t be simpler, healthier, or more flavorful. With only eleven basic ingredients, ordinary brown lentils come to life with fresh vegetables, cumin, coriander, and curry powder (aka: all the best flavors of the East).

Cooking the lentils in bone broth with diced tomatoes, chickpeas, and sweet potatoes adds even more flavor and sustenance, making this a hearty main or side dish your whole family can enjoy. If you wind up with leftovers, these curried lentils are even more flavorful the next day, which makes them a winner for lunches too.

What to Eat with Curried Lentils

If serving as a main, dish up the curried lentils over top of basmati rice or quinoa. If you’re serving them as a side, then we recommend keeping it simple and garnishing with fresh chopped parsley. (Cilantro would work too.)

If you like your lentils spicy, feel free to use a Madras-style curry powder instead of regular curry powder, which tends to be milder.

These one-pot curried lentils are gluten-free and hassle-free. You need only 11 simple ingredients. Protein-rich and flavored with addictive Indian spices.

How to Make Curried Lentils in 5 Easy Steps

Note: Before cooking, we recommend soaking dry lentils in water with a splash of apple cider vinegar for eight hours to improve their digestibility. This is optional, but it can prevent bloating and tummy aches for those who are sensitive (and may improve overall nutrient absorption).

If you choose to soak your dry lentils, simply strain and rinse before cooking.

Step One:

Melt coconut oil over medium heat in a large saucepan.

Step Two:

Sauté onion and salt in saucepan until onions become translucent.

Step Three:

Add spices and cook for another minute.

Step Four:

Add lentils, sweet potatoes, broth, and tomatoes to the pot. Bring to a boil and let simmer until the lentils and sweet potatoes are fork tender.

Step Five:

Stir in canned chickpeas, dish up, and garnish with fresh chopped parsley (or cilantro, if using).

These one-pot curried lentils are gluten-free and hassle-free. You need only 11 simple ingredients. Protein-rich and flavored with addictive Indian spices.
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Curried Lentils with Sweet Potatoes and Chickpeas

These one-pot curried lentils are gluten-free and hassle-free. You need only 11 simple ingredients. Protein-rich and flavored with addictive Indian spices.

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8
Author Sharon Chen

Ingredients

  • 1/4 cup coconut oil
  • 1 large red onion diced
  • Salt to taste
  • 2 tablespoons curry powder
  • 2 teaspoons cumin powder
  • 2 teaspoons mustard seed
  • 1 teaspoon ground coriander
  • 8 ounces brown lentils
  • 3 medium sweet potatoes
  • 4 cups Kettle & Fire Chicken Bone Broth (2 cartons)
  • 1 (28-oz) can fire-roasted diced tomatoes
  • 1 (28-oz) can chickpeas drained
  • Fresh chopped parsley for garnishing

Instructions

  1. Heat coconut oil over medium heat in a large saucepan for about 1 minute.

  2. Add onion and a pinch of salt. Sauté until onions are translucent.
  3. Add curry powder, cumin, mustard seed, and coriander and cook for 1 minute, stirring often.

  4. Stir in lentils, sweet potatoes, broth, and tomatoes. Bring to a boil and let it simmer for 25 minutes, covered, or until the lentils and sweet potatoes are tender.

  5. Stir in chickpeas and cook until they are heated through, about 2 minutes.
  6. Dish and garnish with chopped parsley. Enjoy!

About the Author

Sharon Chen is the founder and creator behind StreetSmart Kitchen, a recipe website that helps busy professionals to prepare healthy meals in less time they ever thought possible. Download her Top 18 One-Dish Meals Cookbook for free here: http://bit.ly/SSK-Free-Cookbook

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