Vegan Yam, Lentil, and Ginger Stew

A delicious way to help digestion and fight off muscle soreness.

Prep time: 10 minutes

Cooking time: 30 minutes

Serves: 4-6


  • 1 cup red lentils, rinsed
  • 5 garnet yams, peeled and chopped
  • 2 Tbsp fresh turmeric
  • 4 Tbsp ginger, grated
  • 5 Tbsp organic coconut oil
  • 6 cups of vegetable stock
  • 1 cup of organic full fat coconut milk
  • 1 tsp salt and black pepper to taste


  1. Wash, strain, and pick through the lentils.
  2. Melt the coconut oil on medium heat, add in the grated turmeric, ginger, and lentils.
  3. Sauté for 3-5 minutes until fragrant.
  4. Add in the yams and toss until well coated and slightly caramelized.
  5. Pour in stock, bring to a gentle boil, and simmer until lentil and yams are soft enough to easily squish with the back of your spoon.
  6. Take the soup off the heat and mix in coconut milk.
  7. Season to taste and serve.

More vegan meals that will satisfy:

Vegan Protein Meal: Cilantro Lime Quinoa Bowl