A deeply nourishing and budget-friendly stew, this recipe combines earthy lentils and vibrant sweet potatoes in a fragrant, spiced tomato broth. It's a simple, one-pot meal that's packed with flavor and plant-based goodness.
*Image is for illustration purposes and may differ from the actual recipe (AI generated).
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 200g brown or green lentils, rinsed
- 500g sweet potatoes, peeled and cubed
- 400g canned chopped tomatoes
- 1 liter vegetable broth or water
- 100g fresh spinach
- Salt and black pepper to taste
- Juice of 1/2 lemon
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Instructions
- 1.Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes until soft and translucent.
- 2.Add the minced garlic, cumin, coriander, and turmeric. Cook for 1 minute, stirring constantly until the spices are fragrant.
- 3.Stir in the rinsed lentils, cubed sweet potatoes, canned tomatoes, and vegetable broth. Season generously with salt and pepper.
- 4.Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 25-30 minutes, or until the lentils and sweet potatoes are tender.
- 5.Stir in the fresh spinach and cook for an additional 2-3 minutes until it has wilted completely into the stew.
- 6.Remove the pot from the heat. Squeeze in the lemon juice to brighten the flavors, stir well, and adjust seasoning if necessary before serving.
Nutrition Information
Why this recipe
This stew is a nutritional powerhouse, providing high-quality plant-based protein and fiber from lentils for digestive health and sustained energy. Sweet potatoes offer a rich source of vitamins A and C, supporting immune function and healthy skin.
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