Slow Cooker West African Red Lentil Stew with Turkey

Red Lentil Stew Recipe
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  • 1 tablespoon extra virgin olive oil
  • 1 large Spanish onion, finely chopped
  • 1 tablespoon minced gingerroot
  • 6 cloves garlic, crushed
  • 1/2 pound pasture-raised ground turkey
  • 1/2 teaspoon Himalayan salt, plus more to taste
  • 3 cups peeled and cubed sweet potatoes
  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon garam masala
  • 1 can (14.5 ounces) chopped tomatoes, with juices
  • 1 can (14.5 ounces) coconut milk
  • 2 cups organic vegetable broth
  • 2 tablespoons all-natural smooth peanut butter
  • 1 1/2 cup red lentils


  1. Heat the oil in a large heavy skillet over medium heat. Add the onions and saute 4 to 5 minutes. Add the garlic and ginger and continue cooking another 2 to 3 minutes, or until onions are softened. Add the ground turkey and salt; cook until turkey is cooked-through, about 5 minutes. Transfer turkey mixture to a 5 or 6 quart slow cooker.
  2. To the slow cooker, add the sweet potatoes, curry powder, garam masala, tomatoes, coconut milk, vegetable broth, peanut butter and lentils. Mix to blend ingredients well. Cover and cook on high for 3 1/2 hours, or until sweet potatoes are soft. Serve warm.

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