Skip to main content

Spiced Sweet Potato-Red Lentil Stew #SoupSwappers

Here we are at the second event of 2021 for our Soup Saturday Swappers group. Wendy of A Day in the Life on the Farm started this event and, every month, I get a new array of soup recipes to put in my to-try pile. This month, our group's founder is hosting and invited us to celebrate National Potato Month; she wrote: February is national potato month and national sweet potato month. Let's celebrate by sharing a soup or stew that features potatoes!

Here's the line-up of recipes from the #SoupSwappers...

Spiced Sweet Potato-Red Lentil Stew

This month the #EattheWorld bloggers looked at recipes from Sudan. You can read my post Basbousa and Karkadé to see all of the recipes we shared. And while this isn't a Sudanese recipe, I was inspired by the addition of peanuts and peanut pastes to their dishes. So, I incorporated that into this stew.

Ingredients serves 4

  • 2 Tablespoons olive oil
  • 1 small onion, peeled and chopped (approximately 1 cup)
  • 1 cup chopped carrots
  • 1 cup chopped bell pepper
  • 1 teaspoons ground cumin
  • 1⁄2 teaspoon ground coriander
  • pinch ground cayenne
  • 2 cups cherry tomatoes, quartered
  • 2 sweet potatoes, peeled and cubed (approximately 4 cups)
  • 6 cups vegetable broth
  • 2 cups water
  • 1 cup red lentils
  • 1⁄2 cup peanut butter (I used creamy, but use whatever you have)
  • freshly ground salt, to taste
  • freshly ground pepper, to taste


In a large pot or Dutch oven, heat olive oil until shimmering. Add onions, carrots, and bell peppers. Sauté until the onions are softened, approximately 5 minutes. Stir in the spices and cook for 1 minute or until fragrant. 

Add in the tomatoes and cook until they begin to lose their shape, approximately 5 minutes. Stir in the sweet potatoes and lentils. Pour in the broth and water. Bring to a boil, then reduce the heat to a simmer and cook until the potatoes and lentils are tender, approximately 35 to 40 minutes. Just before serving stir in the peanut butter. Season to taste with salt and pepper. Serve immediately.

That's a wrap for the #SoupSwappers' celebration of the potato. We'll be back next month when I'll be leading the discussion of Spring-inspired minestrone soups. Stay tuned....


  1. Mmmm...this soup looks fantastic! So glad I have some red lentils in my pantry right now!

  2. Oooh, the peanut butter sounds so intriguing! Love this!

  3. Totally delicious and love it! We add ground coconut-sesame or peanut in many of our curries. Your lentil stew sounds a great comfort food for me.

  4. I loved the addition of peanut butter to my stew and I'm sure it added some wonderful richness to this soup but alas my family would sneer at it.

  5. I have a ton of masoor dal so this is a great use for it besides the usual dal soup. The huge bag was inexpensive and also a covid-stock-up.

  6. I had forgotten how much I loved lentils til I had them recently - this sounds perfect for a cool winter evening or afternoon. Thanks for sharing!

  7. I love adding lentils to soup. Not only do they add a subtle flavor but they also help to thicken a soup. This soup sounds so good. Love the combo of spices.


Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas