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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.