Lentil sunchoke stewIn my search for protein loaded, palatable food packed with flavor, I have landed on the humble lentil for the basis of many stews and soups that I am making these days.

I have combined several ingredients native to the North American continent, Sun chokes – Jerusalem artichokes – and sweet potatoes, into the lentil stew. Today’s stew took on a curry flavor profile. I used fenugreek, turmeric, and cumin, lemon juice, and amchur powder (mango). Definitely a deep infusion of two different cuisines.

Here is the recipe, it seems intimidating, but if you’ve stocked your pantry you should be able to pull it off. You can substitute spices for those you are more familiar with, but then you wouldn’t have the glorious lentil sun choke curry.

Lentil and Sunchoke Stew
A flavorful Lentil Curry Stew with sun chokes, sweet potatoes, tumeric, fenugreek, cumin and a few other ingredients.
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  1. 2 tbsp Sunflower oil
  2. 4 Sunchokes, diced
  3. ½ Sweet potato, diced
  4. 1 Carrot, diced
  5. 2 stalks Celery, diced
  6. ¼ cup Red onion, diced
  7. 1 tbsp grated Ginger
  8. 1 tbsp minced Garlic
  9. 1 tbsp lemon juice
  10. 1 tbsp Turmeric
  11. ½ tbsp. Fenugreek
  12. 1 tsp ground Cumin
  13. ½ tsp Cayenne pepper
  14. 1 tsp Paprika
  15. 2 tsp salt
  16. 1 tsp Amchur (mango) powder
  17. 1 cup cooked lentils
  18. 1 cup chopped Kal
  1. Prepare all the vegetables
  2. Heat up a large stock pot, or wok, pour in the sunflower oil and let it get hot. Add in carrots, celery, onion, sweet potato, and sunchokes. Stir and let cook for 4-5 minutes on medium heat. Keep stirring so the vegetables don’t brown. Deglaze with the lemon juice, and add the spices. Stir for another 2-3 minutes. Add enough vegetable stock or water to cover the vegetables. Let cook until vegetables are tender.
  3. Add in cooked lentils and chopped kale. Cover and simmer for another 15-20 minutes.
  1. Serve with your favorite bread for lunch or dinner!
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