Spiced Lentil and Sweet Potato Stew with Wilted Spinach
A hearty, fragrant, and deeply nourishing vegetarian stew. Combining earthy lentils, sweet potatoes, and fresh spinach, this one-pot meal is packed with plant-based goodness and warming spices.

*La imagen es ilustrativa y puede diferir del resultado real (generada por IA).*
1500 calorías
$4 por porción
$45 min
4 porciones
vegetarian, any cuisine
Ingredientes
- 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
- 500g sweet potatoes, peeled and cubed
- 200g brown or green lentils, rinsed
- 1 litre vegetable broth, low-sodium
- 400g canned chopped tomatoes
- 150g fresh spinach
- Salt and freshly ground black pepper to taste
- Juice of 1/2 lemon
Disponible para miembros NutriPro.
Instrucciones
- 1.Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 5-7 minutes until softened and translucent.
- 2.Add the minced garlic, ground cumin, ground coriander, and turmeric. Cook for 1 minute more until fragrant.
- 3.Add the cubed sweet potatoes, rinsed lentils, vegetable broth, and chopped tomatoes to the pot. Stir everything to combine.
- 4.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.
- 5.Once cooked, stir in the fresh spinach and let it wilt into the stew for 2-3 minutes. Season generously with salt and pepper to your taste.
- 6.Finish with a squeeze of fresh lemon juice for brightness and serve hot in bowls.
Información nutricional
28g
fat
250g
carbs
45g
fiber
63g
protein
Por qué esta receta
This recipe is exceptionally healthy, providing high-quality plant-based protein and fiber from lentils for digestive health and satiety. Sweet potatoes offer complex carbs and a rich source of Vitamin A, while spinach adds essential iron and vitamins.
