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January 14, 2016

Sweet Potato, Kale and Lentil Stew

Heather Crosby/Yum Universe; BenBella Vegan publishing

  • Your bowl will be packed with filling lentils, nutritious kale and tasty sweet potatoes steeped in a savory broth. Heather Crosby

Serves 4


1 tablespoon coconut oil (or olive oil)

2 cups (450g) sweet potato, diced

1/2 yellow bell pepper, seeds and ribs removed, diced

1 yellow onion, diced

4 cloves garlic, minced

1 1/2 teaspoons ground cumin

1 tablespoon lime juice 

6 cups (1,350ml) veggie stock

1/2 cup (115g) hulled buckwheat groats, soaked

1 cup (225g) green lentils, soaked

1 bay leaf
 3 large kale leaves, stems removed, chopped

2 teaspoons sea salt, or more to taste

Black pepper to taste


1. Heat a large stockpot on medium heat. Add the coconut oil, sweet potato, yellow bell pepper and onion and sauté for 15 minutes, stirring occasionally. Add the garlic and cumin and stir occasionally for 3 more minutes.

2. Add the lime juice, veggie stock, buckwheat, lentils and bay leaf. Bring to a boil.

3. Reduce heat to simmer and cook, covered, for 15 minutes. Stir in the kale and cook for an additional 1-2 minutes. Season with the salt and fresh ground pepper to taste.

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