Lentil and Sweet Potato Curry

This Lentil and Sweet Potato Curry is an easy, nutritious dish. Serve it with hot basmati rice and plain yogurt or sour cream.

Yield: Makes 10 cups; 6 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 401
  • Calories from fat: 9.2%
  • Protein: 21g
  • Fat: 4.1g
  • Saturated fat: 0.4g
  • Carbohydrate: 73g
  • Fiber: 12g
  • Sodium: 484mg
  • Cholesterol: 0.0mg


  • 1 onion (8 oz.), peeled and chopped
  • 2 teaspoons minced garlic
  • 1 tablespoon salad oil
  • 2 cups dried lentils (about 13 oz.)
  • 2 pounds sweet potatoes or yams, peeled and diced (1/4 in.)
  • 2 tablespoons curry powder
  • 1 tablespoon ground cumin
  • About 1 teaspoon salt
  • About 1/4 teaspoon pepper
  • 1 1/2 quarts vegetable broth or fat-skimmed chicken broth
  • Chopped fresh mint leaves


  1. 1. In a 5- to 6-quart pan over medium heat, stir onion and garlic in oil often until onion is limp, about 5 minutes.
  2. 2. Meanwhile, sort lentils and discard debris, then rinse and drain lentils. Add lentils, sweet potatoes, curry powder, cumin, 1 teaspoon salt, 1/4 teaspoon pepper, and broth to onion mixture. Bring to a boil over high heat; reduce heat, cover, and simmer until lentils are tender to bite and sweet potatoes are tender when pierced, 25 to 30 minutes. Add more salt and pepper to taste. Garnish with chopped mint.
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