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Moroccan Sweet Potato & Lentil Stew with Kale

Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins


  • 2 tbsp EVOO or Coconut Oil or both
  • 2 large or 3 medium sweet potatoes, peeled and cut into ½” cubes
  • 1½  cup dry brown or green lentils, soaked for an hour in hot water
  • ½ bunch curly kale, de-ribbed and leaves chopped
  • 1 apple, peeled, cored and chopped into ¼” cubes (optional)
  • 3 garlic cloves, minced
  • 2 ribs celery, finely diced
  • 1 sweet onion, finely chopped
  • 32 oz Vegetable Broth, low sodium + 2 cups water
  • 1 tbsp Sherry Vinegar
  • 2 tsp sweet curry
  • tsp. cinnamon
  • tsp. cumin powder
  • 1 tsp. coriander
  • 1 tsp. ginger powder
  • 1 (15 oz.) can diced tomatoes
  • 1 can full flat coconut milk
  • Himalayan Salt to taste


  • Saute onion and celery in a large stock pot with EVOO or Coconut Oil for a few minutes, until softened.
  • Add the garlic and spices, stir well and cook for 1 minute to allow the spices to infuse. Careful not to over cook the garlic.
  • Drain and rinse lentils and add them to the stock pot with veggie broth, coconut milk, chopped apple (if using), tomatoes, and sherry vinegar.
  • Bring to a light boil, then turn heat to medium/low and simmer for 10 minutes, or until lentils are slightly softened (not too soft however, they will still need to simmer for a while.)
  • Add the chopped sweet potatoes and continue to simmer until they soften, usually another 15 minutes.
  • The stew will start to thicken so add water as needed to thin out the consistency to your liking.
  • Once the potatoes and lentils are tender, add the chopped kale. Stir well and simmer for 5 more minutes.
  • Remove from heat, and season to taste with salt.