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2 tbsp avocado oil

2 carrots, diced

2 celery stalks, diced

½ cup diced onion

2 cloves garlic, minced

1 medium Japanese sweet potato, peeled and diced in ½” cubes (can sub for a sweet potato or yam)

2 tsp freshly grated turmeric or 1 tsp ground turmeric

1 tsp smoked paprika

1 tsp coriander

1 tsp garam masala

½ tsp crushed red pepper

1 cup dry lentils

4 cups broth (vegetable, chicken, bone)

1 cup water or more

Sea Salt


Fresh Cilantro


Heat oil in medium pot over medium heat.  Add carrots, celery, onion, garlic and sweet potato.  Sauté for 3-5 minutes.  Add turmeric, paprika, coriander, garam masala and crushed red pepper.  Season with salt and pepper.  Sauté for another 5 minutes.  Add lentils and mix to combine.  Add broth.  Bring to a boil and lower to a simmer.  Cover pot half way and cook over low for 35-45 minutes.  Add water as needed.  Garnish with fresh cilantro.