Moroccan Lentils with Sweet Potatoes

Image courtesy Dawn Hutchins

Image courtesy Dawn Hutchins


  • 1 tsp. coconut oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 1 sweet potato, chopped
  • 1 Tbsp. minced fresh ginger
  • 1 tsp. turmeric
  • 6 crushed saffron threads
  • 1/4 tsp. salt
  • 1 15 oz. can lentils, such as Eden Organic Lentils with Onion and Bay
  • 1 15 oz. can diced tomatoes
  • 4 cups vegetable broth
  • 2 cups chopped kale
  • 2 Tbsp. minced cilantro


Preparation Instructions

Serves about 8-10 (1-cup servings)

  1. Heat 1 teaspoon coconut oil in a large stock pot over medium high heat; add the onion, carrot, sweet potato and ginger and cook down for 5 minutes; add turmeric saffron and salt and cook an additional 5 minutes.
  2. Stir in lentils, diced tomatoes and broth, bring to a boil, reduce heat, cover and simmer until vegetables are soft, about 20 minutes; stir in kale until wilted; top with fresh minced cilantro.

Recipe by Dawn Hutchins