Moroccan-Spiced Sweet Potato and Lentil Stew
A hearty, aromatic, and deeply satisfying vegetarian stew, brimming with wholesome ingredients. The combination of sweet potatoes, protein-rich lentils, and warm Moroccan spices creates a perfectly balanced and nutritious one-pot meal.
*Das Bild dient nur zur Veranschaulichung und kann vom tatsächlichen Rezept abweichen (KI-generiert).*
1350 Kalorien
$3 pro Portion
$35 Min.
4 Portionen
vegetarian, any cuisine
Zutaten
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 500g sweet potatoes, peeled and cubed
- 200g red lentils, rinsed
- 1 can (400g) chopped tomatoes
- 1 liter vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cinnamon
- Salt and freshly ground black pepper to taste
- Juice of 1/2 lemon
- Handful of fresh cilantro, chopped
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Anleitung
- 1.Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5 minutes until softened. Add the minced garlic, cumin, coriander, and turmeric, and cook for another minute until fragrant.
- 2.Add the cubed sweet potatoes, rinsed red lentils, chopped tomatoes, and vegetable broth to the pot. Stir everything together to combine.
- 3.Bring the stew to a boil, then reduce the heat to a simmer. Cover and cook for 25-30 minutes, or until the lentils and sweet potatoes are tender, stirring occasionally.
- 4.Once cooked, season with salt and pepper to taste. Stir in the fresh lemon juice and chopped cilantro just before serving.
- 5.Ladle the stew into bowls and enjoy this nutritious, warming meal.
Nährwertinformationen
15g
fat
240g
carbs
42g
fiber
55g
protein
Warum dieses Rezept
This stew is packed with plant-based protein and fiber from lentils, promoting satiety and digestive health. Sweet potatoes are a fantastic source of complex carbs and Vitamin A, while the blend of spices offers anti-inflammatory benefits.