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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!