Curried Lentil Sweet Potato & Quinoa Stew

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 364.3
  • Total Fat: 3.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 247.2 mg
  • Total Carbs: 71.1 g
  • Dietary Fiber: 12.7 g
  • Protein: 15.1 g

View full nutritional breakdown of Curried Lentil Sweet Potato & Quinoa Stew calories by ingredient
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A thick rich stew for dinner A thick rich stew for dinner
Number of Servings: 8


    0.75 cup Dry Lentils
    0.50 cup Ziyad Red Lentils, dry
    1 cup Ancient Harvest Traditional Whole Grain Quinoa, (1 serving =.25 cup dry)
    12 cups (2 boxes) Pacific Natural Foods Organic Low Sodium Chicken Broth
    8 cup, cubes Sweet potato (about 3 medium sweet potatoes)
    3 large (7-1/4" to 8-1/2" long) Carrots, raw
    2 stalk, large (11"-12" long) Celery, raw
    454 gram(s) Muir Glen Organic Diced Tomatoes
    1 tsp Cumin seed
    1 tbsp Curry powder
    .25 tsp Cinnamon, ground
    1 medium (2-1/2" dia) Onions, raw
    1 tbsp Grapeseed Oil
    3 cloves Garlic


Chop onion; saute in grapeseed oil in a large stock pot. Chop celery & carrots; add to pot and continue to saute. Add minced garlic and saute briefly, stirring constantly, then add the chicken broth. When the broth is boiling, add the lentils (picked over & rinsed), then add quinoa & cubed sweet potato, plus all the seasonings. Simmer until the lentils, sweet potato & quinoa are cooked through. Add one can of diced tomatoes, simmer 5 more minutes.

Serving Size: Make 8 2-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user MICAROO.

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