Curried Lentil & Sweet Potato Lunch Stew

👨‍🍳 How to Make Curried Lentil & Sweet Potato Lunch Stew

Heat olive oil in a large pot over medium heat. Add diced carrots and sweet potato, sauté 2 minutes until slightly softened.
Stir in curry powder, turmeric, and coriander; cook 1 minute to release aromas.
Add lentils, coconut milk, vegetable broth, salt, and pepper. Bring to a boil over high heat.
Reduce heat to medium-low, cover, and simmer for 18 minutes, until lentils and sweet potatoes are tender.
Stir in baby spinach and cilantro, cooking just until spinach wilts. Serve hot.

Prep Ahead: You can prepare ingredients the night before and cook fresh.
Storage: Store leftovers in an airtight container for up to 3 days.
Substitutions: Feel free to swap vegetables or proteins based on preference.
Cooking Time: Adjust cooking time based on your equipment and preferences.

Can I make this ahead?

Yes, prepare components in advance and assemble or reheat before serving.

Can I swap ingredients?

Absolutely—adjust proteins, vegetables, or spices to fit your preferences.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days; reheat gently.