Recipe: Lentil, Sweet Potato & Coriander Stew

“This vegan lunch is as delicious as it is warming, and is perfect for drizzly Autumn days!”

Nutritional Information (per serving)

  • 348 Calories
  • 47g Carbs
  • 13g Protein
  • 12g Fat



  • 2 tbsps coconut oil
  • 1 small red onion, finely chopped
  • 1 large carrot, finely chopped
  • 1 garlic clove, finely chopped
  • 1 tsp ground coriander
  • 1 tsp celery salt
  • 1⁄2 tsp ground cumin
  • 350g red lentils, soaked overnight
  • 1 bay leaf
  • 1 litre cold fresh water
  • 2 medium sized sweet potatoes, peeled and diced
  • 1 x 400g tin chopped tomatoes
  • juice of half a lemon
  • handful coriander, finely chopped
  • 1⁄2 tsp sea salt flakes
  • 1⁄2 tsp black pepper
  • 4 tbsps plain yoghurt for serving (use dairy free yoghurt if preferred)


  • In a large saucepan, melt the oil over a medium heat.
  • Add the onion and carrots. Sauté, stirring occasionally, until softened.
  • Add the garlic, ground coriander, celery salt and cumin and cook for 30 seconds.
  • Add the lentils, water and the bay leaf. Bring to a boil, then reduce to a simmer.
  • Cover and cook for 10 minutes.
  • Add the potatoes and cook for a further 10-15 minutes or until the potatoes are just tender.
  • Stir in the tomatoes and cook for several minutes until warmed through.
  • Remove the bay leaf. Stir in the lemon juice, coriander, salt and pepper.
  • Spoon into a bowl and top with a spoonful of yoghurt.

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Serves: 4

Preparation Time: 40 minutes

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