Spicing up 2016

Welcome to the first full week of 2016! Whether this year brings with it big changes for you or you’re resolute in not setting resolutions, I think we can all agree that either way you have to eat. And if you’re going to be eating anyways it might as well be delicious.

I’m easing into the new year with some extended family time, ongoing treats, and healthy meals sprinkled in.  The other night, I made a meal that worked for 1 1/2 to 60+ year olds, so I thought it might be worth sharing with you as well.  It meets some of the major criteria I look for when selecting or creating recipes:

  • Tastes great
  • Packs a nutritional punch
  • Isn’t too complex to make
  • Stores well – in the fridge or freezer

What recipes are you starting the new year off with? Any favorite ones that you think we should try?

Spicy Thai Sweet Potato and Lentil Stew
Serves 6
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
  1. 1 Tbsp coconut oil
  2. 2 large yellow onions, peeled and diced
  3. 2 medium carrots, peeled and diced
  4. 2 serrano chilis, seeded and minced
  5. 4 garlic cloves, peeled and minced
  6. 2 tsp grated ginger (about 1/2 inch ginger root)
  7. 3 Tbsp Thai red curry paste
  8. 1 1/2 tsp ground coriander
  9. 1 1/2 tsp ground cumin
  10. 4 cups vegetable stock
  11. 2 medium sweet potatoes, peeled and cut into 1/2 inch cubes (about 4 cups cubed)
  12. 1 cup black lentils (sometimes called beluga)
  13. 2 limes, 1 zested and both juiced
  14. 1 1/2 cups canned coconut milk (about 1/2 of 1 can)
  15. Salt and black pepper to taste
  16. 1/2 cup chopped cilantro
  1. In a large stock pot or Instantpot, heat coconut oil over medium heat until melted. Add onions and carrots and cook, stirring regularly, about 10 minutes until cooked through.
  2. Stir in chilis, garlic, ginger, curry paste, coriander, cumin and 1/2 cup water. Cook about 3-4 minutes.
  3. Add the vegetable stock, sweet potatoes, and lentils. If cooking on stove: Bring to a boil, then cover and reduce to a simmer. Cook about 30 minutes, checking to ensure that sweet potatoes and lentils are cooked through. If cooking in Instantpot: Cover with lid and select "Slow Cook". Set to "More" and adjust timer to 1 hour 30 minutes. OR Cover with lid and select "Soup" setting and allow to cook until time is up and pressure is released.
  4. Once the sweet potatoes and lentils are all cooked, stir in the lime zest, juice, and coconut milk. Top with chopped cilantro to serve.
Adapted from Inspired by Forks Over Knives - The Cookbook
Adapted from Inspired by Forks Over Knives - The Cookbook
Delicious By Nature http://deliciousbynature.com/


  1. Kate says:


    This is delia’s friend, Kate. Made this dish tonight and it was fabulous! So flavorful and comforting on a rainy night. Will definitely be on the rotation from here on out. Hope you and your family are well!

    • Amy Vig says:

      Hi Kate – so good to hear from you! Thanks for trying out the recipe and checking out my site. I’m glad that you enjoyed it and hope you have some leftovers to feed you in the seemingly never-ending rain.

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