Curried Lentils with Sweet Potatoes and Chickpeas

Curried lentils cooked with sweet potatoes, fire-roasted tomatoes chickpeas, this vegan and gluten-free dish is high in protein and big on flavor.

  • Author: Sharon Chen
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Category: Main, Gluten Free, Vegan
  • Method: Stir Fry
  • Cuisine: American


  • 1/4 cup coconut oil
  • 1 large red onion, diced
  • Salt to taste
  • 2 tablespoons curry powder
  • 2 teaspoons cumin powder
  • 2 teaspoons mustard seed
  • 1 teaspoon ground coriander
  • 8 ounces brown lentils
  • 3 medium sweet potatoes
  • 4 cups chicken bone broth (use vegetable broth if vegan)
  • 1 (28-oz) can fire-roasted diced tomatoes
  • 1 (28-oz) can chickpea, drained
  • Fresh chopped parsley for garnishing


  1. Heat coconut oil over medium heat in a large saucepan for about 1 minute.
  2. Add onion and a pinch of salt. Sauté until onions are translucent.
  3. Add curry powder, cumin, mustard seed, coriander and cook for 1 minute, stirring often.
  4. Stir in lentils, sweet potatoes, broth, tomatoes. Bring to a boil and let it simmer for 25 minutes, covered, or until the lentils and sweet potatoes are tender.
  5. Stir in chickpeas and cook until they are heated through, about 2 minutes.
  6. Dish and garnish with chopped parsley. Enjoy!


Keywords: curried lentils