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    Curried Lentil & Sweet Potato Stew

    Main courses


    • 1 medium onion, diced
    • 2 cloves of garlic, minced
    • 1 TBSP of fresh grated ginger
    • 1 stalk of lemongrass, chopped into quarters and pounded with the back of a knife
    • 2 sweet potatoes, peeled and chopped into bite-sized cubes
    • 2 cups of Bob’s Red Mill Red Lentils
    • 1 quart of vegetable broth
    • 1 can of full fat coconut milk
    • 1 TBSP cumin
    • 1 TBSP sea salt
    • 1 TBSP black pepper
    • 1 tsp tumeric


    • 1. Set Philips Multi Cooker to "Brown/Sauté” for 10 minutes and allow the cooker to preheat until the display shows 7 minutes remaining.
    • 2. Add a bit of olive oil to the hot bowl of the cooker.
    • 3. Add diced onions, minced garlic and lemongrass stalks to the bowl and sauté until fragrant (about 2-3 minutes); then, add the dry spices and stir to fully incorporate.
    • 4. Add the lentils, broth, sweet potatoes and coconut milk.
    • 5. Stir to fully incorporate all the ingredients, then close lid and set Philips Multi-Cooker to “Soup/Stew” for 25 minutes. Remove lemongrass stalks before serving.
    • 6. Garnish with fresh cilantro and serve with fresh lime wedges. (OPTIONAL: you can also grate fresh lime zest on top before serving)
    Curried Lentil & Sweet Potato Stew