Puy Lentil & Fresh Tomato Masala with Sweet Potato
November 17, 2025
Coconut lentil stew, perfect for a healthy weeknight dinner
Serves:3-4
Time:~50 minutes
A healthy and comforting puy lentil stew, with sweet potatoes, carrots, and fresh tomatoes. Lightly creamy with coconut milk, warming spices, and topped with parsley. Perfect as a healthy vegan dinner. The flavours improve with time, so the dish also works great as meal prep.
Ingredients
Base
- 1 tbsp olive oil or coconut oil
- 1 small onion, finely chopped
- 1 tbsp fresh ginger, finely grated
- ¼–½ tsp chili flakes (optional for gentle heat)
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- ½ tsp smoked paprika
- 2 tbsp tomato purée
Main
- 180 g Puy lentils, rinsed
- 600–650 ml (2½ cups) water or stock (made with 2½ tsp Marigold bouillon powder, check your own packaging for exact measurements)
- 1 medium sweet potato, peeled and cut into 2–3 cm chunks
- 2 medium carrots, thickly sliced
- 4–5 ripe fresh tomatoes, cut into large wedges
Liquid
- 600 ml vegetable stock (or water + 2 tsp bouillon powder)
- 100 ml coconut milk
Finish
- ½ tsp garam masala
- Juice of ½ lemon, or to taste
- 1 small handful fresh herbs, i used parsley
- Sea salt, to taste
Instructions
1. Cook lentils
- In a large saucepan, add water or stock and lentils. Bring to a boil then reduce to a high simmer (about 4 on induction) and cook for 20-25 min uncovered until soft and chewy. Bring off heat and drain.
2. Build the base
- While lentils are cooking. Heat the oil in a large pan over medium heat. Add onion and cook gently for 5–7 minutes, until soft and golden. Stir in ginger and, cook for 1 minute.
3. Add the spices
- Add cumin, coriander, turmeric, chili flakes and smoked paprika. Toast for 30 seconds until fragrant. Stir in the tomato purée and cook for 1–2 minutes.
4. Simmer the stew
- Add lentils, sweet potato, carrots, and vegetable stock. Bring to a boil, then reduce heat and simmer gently, slightly covered, for 25–30 minutes until the sweet potatoes are tender and the sauce thickens.
5. Add tomatoes & finish
- Add the fresh tomato wedges and simmer for 5–10 minutes, just until they soften and release some of their juices but still hold shape.
- Stir in coconut milk, garam masala, lemon juice, and salt to taste.
6. Serve
- Spoon into bowls and scatter generously with fresh herbs. Serve with basmati rice, quinoa, or flatbread.
Serving Suggestions
- •Serve the stew with basmati rice, quinoa, or flatbread.
- •A small side of arugula or baby spinach dressed with lemon and olive oil.
- •Add a spoon of Greek yogurt or coconut yogurt for a cooling contrast
Storage & Meal Prep
- •Fridge: Keeps well for 3–4 days in an airtight container. The flavours deepen and get even better the next day.
- •Freezer: Freeze for up to 3 months. Thaw in the fridge overnight and warm gently with a splash of water or stock.
Variations & Substitutions
- •Lentils: Use brown lentils instead of Puy, they have a similar texture but slightly softer. Red lentils also work, but the stew will be thicker and more curry-like.
- •Add spinach for extra colour and vegetables.
- •Spices: Use curry powder instead of garam masala for a different flavour profile. Add a pinch of ground cinnamon for warmth.
- •Fresh Tomatoes: Replace with ½ tin chopped tomatoes if not in season.
- •Protein: Add chickpea or tofu for extra protein.
Enjoy!
A healthy and comforting puy lentil stew, with sweet potatoes, carrots, and fresh tomatoes. Lightly creamy with coconut milk, warming spices, and topped with parsley. Perfect as a healthy vegan dinner. The flavours improve with time, so the dish also works great as meal prep.
Ingredients
Base
- 1 tbsp olive oil or coconut oil
- 1 small onion, finely chopped
- 1 tbsp fresh ginger, finely grated
- ¼–½ tsp chili flakes (optional for gentle heat)
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- ½ tsp smoked paprika
- 2 tbsp tomato purée
Main
- 180 g Puy lentils, rinsed
- 600–650 ml (2½ cups) water or stock (made with 2½ tsp Marigold bouillon powder, check your own packaging for exact measurements)
- 1 medium sweet potato, peeled and cut into 2–3 cm chunks
- 2 medium carrots, thickly sliced
- 4–5 ripe fresh tomatoes, cut into large wedges
Liquid
- 600 ml vegetable stock (or water + 2 tsp bouillon powder)
- 100 ml coconut milk
Finish
- ½ tsp garam masala
- Juice of ½ lemon, or to taste
- 1 small handful fresh herbs, i used parsley
- Sea salt, to taste
Instructions
1. Cook lentils
- In a large saucepan, add water or stock and lentils. Bring to a boil then reduce to a high simmer (about 4 on induction) and cook for 20-25 min uncovered until soft and chewy. Bring off heat and drain.
2. Build the base
- While lentils are cooking. Heat the oil in a large pan over medium heat. Add onion and cook gently for 5–7 minutes, until soft and golden. Stir in ginger and, cook for 1 minute.
3. Add the spices
- Add cumin, coriander, turmeric, chili flakes and smoked paprika. Toast for 30 seconds until fragrant. Stir in the tomato purée and cook for 1–2 minutes.
4. Simmer the stew
- Add lentils, sweet potato, carrots, and vegetable stock. Bring to a boil, then reduce heat and simmer gently, slightly covered, for 25–30 minutes until the sweet potatoes are tender and the sauce thickens.
5. Add tomatoes & finish
- Add the fresh tomato wedges and simmer for 5–10 minutes, just until they soften and release some of their juices but still hold shape.
- Stir in coconut milk, garam masala, lemon juice, and salt to taste.
6. Serve
- Spoon into bowls and scatter generously with fresh herbs. Serve with basmati rice, quinoa, or flatbread.
Serving Suggestions
- •Serve the stew with basmati rice, quinoa, or flatbread.
- •A small side of arugula or baby spinach dressed with lemon and olive oil.
- •Add a spoon of Greek yogurt or coconut yogurt for a cooling contrast
Storage & Meal Prep
- •Fridge: Keeps well for 3–4 days in an airtight container. The flavours deepen and get even better the next day.
- •Freezer: Freeze for up to 3 months. Thaw in the fridge overnight and warm gently with a splash of water or stock.
Variations & Substitutions
- •Lentils: Use brown lentils instead of Puy, they have a similar texture but slightly softer. Red lentils also work, but the stew will be thicker and more curry-like.
- •Add spinach for extra colour and vegetables.
- •Spices: Use curry powder instead of garam masala for a different flavour profile. Add a pinch of ground cinnamon for warmth.
- •Fresh Tomatoes: Replace with ½ tin chopped tomatoes if not in season.
- •Protein: Add chickpea or tofu for extra protein.
Enjoy!
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