Lentil and sweet potato stew

Lentil and sweet potato stew

Total: 30 min. | Active: 15 min.
vegan, lactose-free, gluten-free
Nutritional value / person: 627 kcal
, Fat: 30 g
, Carbohydrate: 69 g
, Protein: 19 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

1 tbsp olive oil
1 onion, finely chopped
350 g sweet potatoes, diced
100 g red lentils
1 ½ tbsp red curry paste (e.g. Coop Naturaplan)
2 ½ dl coconut milk
2 dl water
½ tsp salt
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How it's done

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Heat the oil in a pan. Sauté the onion and sweet potatoes for approx. 3 mins., add the lentils and curry paste and cook for approx. 2 mins. Pour in the coconut milk and water, bring to the boil, reduce the heat and simmer for approx. 15 mins. Season with salt.

Good to know
Tip: Serve with 1 lime, rinsed with hot water, dabbed dry and cut into wedges.

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