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Lentil, Chard & Sweet Potato Stew

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Lentil, Chard & Sweet Potato Stew
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Makes: 8 servings adjust
Hearty and satisfying vegan stew.



  • 2 tablespoons VSOP Persian Lime Extra Virgin Olive Oil
  • 2 tablespoons VSOP Cilantro & Roasted Onion Extra Virgin Olive Oil, or vsop organic garlic evoo
  • 1 small Onion, chopped

Step 1

In a large skillet heat the oils over medium high heat. Add the onion and the swiss chard stems, saute for about 5 minutes.


  • 4 cloves Garlic, finely minced
  • 1 inch Fresh Ginger, peeled and finely grated
  • 1 whole Pickled Jalapeno Peppers, seeded and finely chopped

Step 2

Add the garlic, ginger, and jalapeno pepper and saute for another minute or two.


  • 1 tablespoon Curry Powder
  • 1 12 teaspoons Garam Masala
  • 12 teaspoon Ground Turmeric
  • 1 teaspoon Fine Sea Salt
  • 1 teaspoon Fresh Cracked Black Pepper, to taste

Step 3

Add all of the seasonings and saute for a minute or two.


  • 1 12 cups Yellow Split Peas, toor dal, rinsed and picked through
  • 4 cups Low Sodium Vegetable Stock

Step 4

Add the yellow split peas and vegetable stock. Raise heat to high and bring to a boil. Then reduce the heat and cover. Simmer for 15 minutes.


  • 2 medium Sweet Potato, chopped

Step 5

Add the chopped sweet potatoes and simmer for another 15 minutes. Taste and check to see if the lentils are tender.


  • 1 bunch Swiss Chard, center stems chopped & leaves roughly chopped
  • 12 whole Lime, freshly juiced

Step 6

When the lentils are tender, add the swiss chard leaves and cook for another 3 minutes to wilt the leaves. Add the juice of half of a lime just before serving. ENJOY!
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