Hearty Sweet Potato and Lentil Stew
A comforting and nutritious stew made with sweet potatoes, lentils, and a mix of aromatic spices, perfect for a satisfying vegetarian meal.
15 min
Prep
30 min
Cook
4
Serves
320
Calories
Macros · per serving
13g protein
58g carbs
6g fat
Ingredients
For 4 servings
- 2 sweet potato
- 1 cup brown lentils
- 4 cups vegetable broth
- 1 onion
- 2 carrot
- 2 celery stalk
- 3 cloves garlic
- 1 cup canned diced tomatoes
- 2 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 bay leaf
- salt — to taste
- black pepper — to taste
- 2 cups fresh spinach
- 1 tablespoon lemon juice
Instructions
- 1
Peel and dice the sweet potatoes into 1-inch cubes.
- 2
Rinse the lentils under cold water and set aside.
- 3
Dice the onion, carrots, and celery. Mince the garlic.
- 4
In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrots, and celery, and sauté for 5 minutes until softened.
- 5
Stir in the cumin, coriander, and paprika and cook for 1 minute until fragrant.
- 6
Add the sweet potatoes, lentils, vegetable broth, diced tomatoes, bay leaf, salt, and pepper. Bring to a boil.
- 7
Reduce heat to low, cover, and simmer for 25 minutes or until the lentils and sweet potatoes are tender.
- 8
Remove the bay leaf and stir in the spinach and lemon juice. Cook for an additional 2 minutes until the spinach is wilted.
- 9
Adjust seasoning with salt and pepper as needed. Serve hot.
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