• 1 teaspoon coconut oil OR avocado oil
  • ½ onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons curry powder
  • ¼ – ½ teaspoon smoked paprika (more for a spicier flavor)
  • 4 cups cubed sweet potato
  • 2 cups split red lentils
  • 2 – 3 Large Tomatoes diced or blended
  • 3 bay leaves
  • 5½ cups water
  • 2 teaspoons salt

Optional for serving:
Chopped cilantro
Lime wedges
Toasted cashews


In a large pot, heat the oil over medium heat. Add in the onion and cook until translucent, about 5-7 minutes. Add in the garlic and cook until fragrant, about another 30 seconds. Add in the curry powder and paprika and cook, stirring constantly until the spices are fragrant, up to 1 minute.

Add in the sweet potato, lentils, tomato, bay leaves, and water. Bring up to a simmer and cover the pot. Simmer for 25 minutes or until the lentils are extremely tender. Add in the salt and stir to combine. Simmer for 5 more minutes. Remove bay leaves and ladle into bowls. Serve with optional cilantro, lime, and cashews.

8 servings :

230 cal /45 grams of carbs/ protein 13 g


Leave a Reply

Your email address will not be published. Required fields are marked *