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Lentil Sweet Potato Curry

 Lentil Sweet Potato Curry
“This is one of those suppers you can start when you get home, then relax while it cooks. (Or help the kids with homework or hop on the stair-stepper.)” Apple and brown sugar help sweeten this delicious meatless meal. —Trisha Kruse, Eagle, Idaho
6 ServingsPrep: 20 min. Cook: 35 min.


  • 1 cup dried lentils, rinsed
  • 3 cups water, divided
  • 1 large onion, chopped
  • 1 tablespoon olive oil
  • 2 medium carrots, chopped
  • 3 garlic cloves, minced
  • 2 medium sweet potatoes, peeled and chopped
  • 4 teaspoons curry powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 medium tomatoes, chopped
  • 1 medium apple, peeled and chopped
  • 1 tablespoon brown sugar
  • 3 cups hot cooked brown rice


  • In a small saucepan, combine lentils and 2 cups water; bring to a
  • boil. Reduce heat; cover and simmer for 20-25 minutes or until
  • tender. Drain.
  • Meanwhile, in a large saucepan, saute onion in oil until tender. Add
  • carrots and garlic; cook 2 minutes longer. Stir in the sweet
  • potatoes, curry, salt, pepper and remaining water. Bring to a boil.
  • Reduce heat; cover and simmer for 10 minutes.
  • Add the tomatoes, apple and brown sugar; cover and cook 10-15 minutes

2 of 2

Lentil Sweet Potato Curry (continued)

Directions (continued)

  • longer or until apple is tender. Stir in lentils; heat through.
  • Serve with rice. Yield: 6 servings.
Nutritional Facts: 1 cup lentil mixture with 1/2 cup rice equals 333 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 325 mg sodium, 63 g carbohydrate, 15 g fiber, 13 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.