Sweet Potato Lentil Curry, THM E, GF, DF

Lentils are a delicious way to get more legumes into your diet. This curry is a hearty, meat-less dish but still provides you with plenty of protein. The combination of sweet potatoes, chickpeas, lentils, and spices are just perfect!

In Greek culture, lentils were considered a poor man’s food; but the Egyptians considered them as royalty! During World War 2, people in the United States used lentils as a low-cost high, high-protein meat substitute. Lentils come in different colors such as red, green, and brown. These lens-shaped beans, with their subtle flavor work great with various spices and ingredients.

Compared to other legumes, lentils are Number 2 in protein with soybeans taking the top honors. Also, single serving of lentils provides you with 23% of your daily requirement of fiber.

This curry can be serves with seasoned non-fat Greek Yogurt and Sourdough Naan Bread for a complete Mid-East meal.

Sweet Potato Lentil Curry, THM E, GF, DF

  • 1 1/2 teaspoons olive oil
  • 1 medium onion, diced
  • 1 teaspoon ground cumin
  • 1 tablespoon curry powder
  • 1 1/2 cups lentils
  • 2 cups cubed sweet potatoes
  • 3 1/2 cups chicken broth
  • 1 1/2 cups diced tomatoes
  • 1 can 15-ounces chickpeas, drained and rinsed
  • heat oil in a 4-quart stockpot over medium heat. Add onion and sautéed until translucent. Add cumin and curry powder. Cook for one minute. Add lentils, sweet potatoes, broth, and tomatoes. Bring to a boil. Simmer for 25 minutes of until lentils and sweet potatoes are soft. Add drained and rinsed chickpeas. Heat thoroughly. Serve with seasoned yogurt and naan bread if desired. Serves 4.

The fragrance wafting from the stockpot as you sauté the onions and spices is amazing. If you have saffron infused oil that smell/taste will be even better!

The combination of sweet potatoes, chickpeas, lentils, and spices are just perfect in this curry. I love this combination.

I have already pressured-canned Lentil Soup when my freezers were full. The soup is so handy. Best of all you can start with uncooked lentils since they will cook will pressure canning.

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Sweet Potato Lentil Curry, THM E, GF, SF, DF

Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4
Author Glenda Groff

Ingredients

  • 1 1/2 teaspoons olive oil
  • 1 medium onion diced
  • 1 teaspoon ground cumin
  • 1 tablespoon curry powder
  • 1 1/2 cups lentils
  • 2 cups cubed sweet potatoes
  • 3 1/2 cups chicken broth
  • 1 1/2 cups diced tomatoes
  • 1 can 15-ounces chickpeas drained and rinsed

Instructions

  1. Heat oil in a 4-quart stockpot over medium heat. Add onion and sautéed until translucent. Add cumin and curry powder. Cook for one minute. Add lentils, sweet potatoes, broth, and tomatoes. Bring to a boil. Simmer for 25 minutes of until lentils and sweet potatoes are soft. Add drained and rinsed chickpeas. Heat thoroughly. Serve with seasoned yogurt and naan bread if desired. Serves 4.

You will find many THM compatible recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.

One thought on “Sweet Potato Lentil Curry, THM E, GF, DF

  1. THANK YOU Glenda! I LOVE Indian food but don’t know how to make this. I will certainly try this and if I know my husband, he will want this over rice

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