Sweet Potato and Red Lentil Stew

This is a stew with a history. Back in 2009 my teacher, Annie Hoffman, was craving a soup. She wanted a Moroccan-style red lentil and sweet potato soup, so I started doing research to figure one out for her. The first one I made was so excellent, it started my catering/cooking career. She hired me to cook for her very first retreat in 2010. I have been cooking for her retreats (and many others) ever since.

The stew has been perfected in the last 13 years to become a staple in my repertoire. It is the stew I cook to welcome folks to retreats as it is grounding and nourishing and oh-so-yummy. Try it for yourself and see what you think. Don’t leave out the rose petals, they really add a dimension of flavour that is essential to the finished product.

Sweet Potato and Red Lentil Stew

Serves 6-8

3-5 tbsp oil of choice. If it’s cold outside I use sesame oil, if it’s hot outside I use coconut.

2 tsp coriander seed, ground in a mortar and pestle.

2 tsp cumin seed, ground in a mortar and pestle.

2 tsp fennel seed, ground in a mortar and pestle.

2 tsp turmeric powder

2-3 tsp cinnamon

1-2 tsp garam masala

¼ tsp hing (asafoetida)

1 tsp black pepper

1 tsp salt and to taste

1 large sweet onion chopped

3 stalks celery chopped

3 medium carrots chopped

2-3 large sweet potatoes chopped

2 cups red lentils

Water or vegetable broth.

2 tbsp dried crushed rose petals

The juice of 2-3 limes

Cilantro, chopped for topping

Yogurt, for topping

Heat the oil over medium heat in a large 6-8 quart soup pot. Add all spices except salt and rose petals and stir well. When the spice mixture becomes fragrant, add the onions and 1 tsp of salt and stir well to combine.

Once the onions begin to turn translucent, add the celery and carrots and cook for 5 minutes, the vegetables will start to lose their hardness. Add the sweet potatoes, red lentils, and water or broth to cover everything by at least 2-3 inches. Stir well and bring to a boil over high heat. Drop to simmer and cook partially covered for at least 30-45 minutes, preferably an hour. Make sure to stir regularly to prevent scorching/sticking. Add more water or broth as necessary.

Stir in the rose petals and the juice of 2 limes and let sit for 5 minutes. Stir again and taste for seasoning, adding more lime juice or salt as necessary.

Serve with a sprinkle of cilantro and a dollop of yogurt for a real treat, and enjoy with a big crusty loaf of bread.