Description
A hearty and nutritious Lentil and Sweet Potato Stew that combines tender green lentils and sweet potatoes simmered in a flavorful blend of spices and vegetable broth. This easy-to-make stew is perfect for a comforting meal, packed with fiber and plant-based protein, garnished with fresh parsley for a burst of freshness.
Ingredients
Primary Ingredients
- 1 Tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups green lentils, rinsed
- 1 large sweet potato, peeled and cubed
- 6 cups low sodium vegetable broth
- 2 bay leaves
- 1/2 tsp turmeric
- 1/4 tsp cumin
- 1/2 tsp black pepper
- 1/2 tsp salt
- Fresh parsley, for garnish
Instructions
- Sauté Aromatics: In a large pot over medium-high heat, drizzle 1 tablespoon of olive oil. Add the diced onion and minced garlic, sautéing until fragrant and translucent, about 3 minutes. This step builds the base flavor for the stew.
- Add Main Ingredients and Spices: Add the rinsed green lentils, cubed sweet potato, vegetable broth, bay leaves, turmeric, cumin, and black pepper to the pot. Stir to combine all ingredients evenly. Turn the heat to high and bring the mixture to a rapid boil.
- Simmer the Stew: Once boiling, reduce the heat to a low simmer. Cook the stew uncovered for 20 to 30 minutes, stirring occasionally, until the lentils are tender but not falling apart, and the sweet potatoes are soft.
- Season and Serve: Remove the pot from heat and stir in the salt. Discard the bay leaves. Ladle the stew into bowls, garnish with fresh parsley, and serve warm for a wholesome and delicious meal.
Notes
- Rinsing lentils helps remove dust and debris, ensuring clean cooking.
- Keep an eye on the liquid level during simmering; add water or broth if it reduces too much.
- For a spicier version, consider adding a pinch of chili flakes or cayenne pepper.
- This stew stores well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months.
- To make it more filling, serve with crusty bread or a side of rice.
