Red Lentils with Sweet Potato and Apricots


  • Prep Time10 mins
  • Total Time40 mins
  • Makes3 servings plus 1 cup baby food
Red Lentils with Sweet Potato and Apricots

Photo: Maya Visnyei

This Moroccan- inspired stew gets a touch of sweetness from dried apricots.


  • 1 tbsp olive oil

  • 1 cup chopped onion

  • 1/2 tsp ground cumin

  • 1/4 tsp ground cinnamon

  • 3 cups water

  • 1 cup red lentils

  • 1 medium sweet potato, peeled and cut into 1/2-in. cubes (2 1/2 cups)

  • 1/2 cup chopped dried apricots

  • 1 tsp grated ginger

  • 1/4 tsp salt

  • 1/4 cup chopped cilantro


  • Heat oil in a medium pot over medium. Add onion and fry for 6 to 8 min, stirring frequently, or until browned. Add cumin and cinnamon and sauté for 1 min or until spices are fragrant.

  • Add water, lentils, sweet potato and dried apricots. Bring to a boil. Cover pot and simmer over medium-low heat for 20 min or until sweet potato is tender and lentils have broken down completely. Add ginger and salt and simmer for 2 min to blend flavours. Serve over rice and garnish with cilantro.

Nutrition (per serving)

Calories 331, Protein 16g, Carbohydrates 61g, Fat 5g, Fibre 11g, Sodium 222mg.

To make it into baby food

Transfer 1 cup of mixture (minus ginger and salt) to a mini food processor, puree and serve.

Originally published in the May 2014 issue. Photo by Maya Visnyei. 

This article was originally published on Jan 08, 2018

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