1 large onion, chopped

2-3 tablespoons olive oil (or vegetable stock)

1 red bell pepper, chopped

28 ounces chopped tomatoes (canned is ok)

2 cups Japanese sweet potato, chopped 

3/4 cup lentils 

1 tbsp. ground ginger

1/2 tsp. ground turmeric

1/2 tsp. ground cinnamon

1/2 tsp.  ground cardamom

1/2 tsp. ground cumin

1/2 tsp. ground saffron

1/2 tsp. ground masala

1/2 tsp. ground paprika

1/2 tsp. ground coriander

3 bay leaves 

1-2 tablespoons honey

7.5 cups water

1 cup black beans (soaked overnight, cooked)

1/ cup chic peas (soaked overnight, cooked)

small bunch of cilantro, chopped

small bunch of parsley, chopped

salt to taste 


sweat or sauté the onions in oil or stock for 10 minutes until translucent 

add pepper and cook for another 3-4 minutes

add tomatoes, potato, lentils, ginger, spices, bay leaves, honey and water

bring to boil, reduce heat to simmer, and cook covered until the lentils and potatoes are cooked (30-45 minutes)

add beans and chic peas and simmer for another 15 minutes

salt to taste 

serve with the herbs


This is enough for 7-10 bowls

This is completely vegan and gluten free

It tastes even better on day 2 or 3

Written by
Blair Small

Blair is a Certified Strength and Conditioning Specialist (C.S.C.S) and Personal Trainer and has been training clients in New York City for over 8 years, with more than 10,000 sessions under his belt. He cares deeply about helping others reach their fitness goals, and is dedicated to teaching a lifestyle of health.