Just loved the pungent taste of this stew – it is a family favourite with us and I can assure you it will be with yours too – full of essential goodness and bursting with flavour.

This can be served with millet, quinoa, brown rice or buckwheat – this time we chose quinoa...

Lentil & Sweet Potato Stew with Quinoa


  • 2 sweet potatoes – cubed
  • 2 large sticks celery – chopped
  • 3 cloves garlic – chopped
  • 2 onions – chopped
  • 3 large carrots – chopped
  • 1 cup red lentils – rinsed well
  • 2 tsp turmeric
  • 1 tsp curry powder
  • ½ tsp paprika
  • ½ tsp cumin
  • Freshly ground black pepper
  • 4 cups of stock (I like to use 4 cups water mixed with 4 tablespoons Engevita*)
  • ¾ cup apple cider vinegar
  • Sea salt or preferably Himalayan salt
  • Bay leaf


  • Fry onion, celery and carrot in ghee or grape seed oil
  • When transparent add garlic, fry gently for a minute or so
  • Add all spices and stir gently until thoroughly mixed
  • Add sweet potatoes and bay leaf - stir
  • Pour the stock, red lentils and apple cider vinegar into the mixture
  • Cook gently until lentils have almost dissolved
  • Let simmer for a few minutes without drying it out
  • Serve with quinoa either on the side or gently mixed together
  • Add a fresh salad or green veggies
* Engevita is a vegan savoury yeast condiment which is rich in B vitamins and has a lovely cheesy, nutty taste – this can be bought from any health store and can be used for soups, stews, toppings and nut cheeses.

A little history and info…

Sweet potatoes have been around for a very long time – dating back to750 BCE and were discovered by ...