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Don’t we all want a great winter staple, rainy day stew or comfort food that won’t ruin the diet, waste line or leave you feeling guilty after eating it? Don’t we all deserve comfort food that leaves us feeling good about what we just ate? So the next time comfort food is in order,  if it has been a long day and the weather has taken a turn for the worst, then give this little gem a try!


If you’ve never had the opportunity to cook with Puy Lentils or French green lentils, maybe this will provide some motivation to pick some up the next time you’re out. They are more pricey then the regular green lentils but with that more flavorful and the texture is considerably better. They keep there small, delicate shape and take about 20 to 25 minutes to cook.

One of the many reasons I love this stew is because these are ingredients I have around the house all the time. Sweet potatoes keep for a long time and they are a great substitute for regular potatoes. Lentils…a staple for sure, add some onions, garlic, spices and tomato paste and Voila…dinner! It tastes like it has been cooking on the stove all day and I don’t know a single soul that doesn’t love the way that tastes.

Since I promote cooking some grains or legumes and beans on the weekend to help prep for the week, this recipe is for lentils that are already cooked. However, since most of you will be cooking it from scratch, you can modify it by using 2/3 cups of dry Puy lentils and 3 cups of water.

Lentil Sweet Potato Stew with Currants on Whole Wheat Almond Couscous

I love this stew. Ready in 25 minutes but tastes like it has been cooking all day. I chose to serve it on couscous just because it is so fast and easy, but there’s plenty of time (since the stew takes 25 minutes to cook anyway) to throw on a batch of quinoa (20 min), rice (20 min) or wheat berries (35 to 40)

  • 1 medium onion diced
  • 1 tsp cumin
  • 1 tsp coriander
  • ¼ to ½ tsp of chilli flakes
  • ½ tsp turmeric
  • ½ tsp smoked paprika
  • 2 sweet potatoes, peeled and diced
  • 3 garlic cloves, minced
  • ½ can of tomato paste
  • 2 cups of water
  • ½ cup currants or raisins
  • 1 tsp honey
  • 2 cups cooked lentils
  • Juice of ½ a lemon
  • 1 tsp of lemon zest

Cook the onions over medium heat for 3 minutes. Add cumin, coriander, turmeric, paprika and chili flakes. Cook the spices with the onions for a 1 minute (if using dry lentils, add the lentils now, with 3 cups of water instead of 2 and boil for 5 minutes). Add the garlic, potatoes, tomato paste, 2 cups of water, raisins and honey. Cook covered for 15 minutes or until potatoes are almost tender. When the potatoes are almost finished cooking, add the lentils, lemon zest and 1 Tbsp of lemon juice. I have added as much as the juice of an entire lemon. Adjust according to your taste. Serve over whole wheat couscous, wheat berries or quinoa.

Whole Wheat Cousous

  • 1 cup water
  • 1 cup broth (chicken or vegetable)
  • 1 tsp lemon rind
  • 1 cup whole wheat couscous
  • 1 handful chopped cilantro
  • ¼ cup of almonds
  • 1 Tbsp butter

Bring water, broth and rind to a boil. Add the couscous and remove the pot from the heat and allow to rest covered for 6 minutes. No peeking!! Once the time has elapsed, add nuts, parsley and 1 Tbsp of butter. Mix ingredients together well.

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