Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 250g brown or green lentils, rinsed
• 500g sweet potatoes, peeled and cubed
• 1 can (400g) chopped tomatoes
• 1 liter vegetable broth or water
• Salt and black pepper to taste
• Juice of 1/2 lemon (optional)
• Fresh parsley or cilantro for garnish (optional)

Instructions

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, cumin, coriander, and turmeric. Cook for another minute until fragrant, stirring constantly.
3. Stir in the rinsed lentils, cubed sweet potatoes, chopped tomatoes (with their juice), and vegetable broth. Season with a generous pinch of salt and pepper.
4. Bring the stew to a boil, then reduce the heat to low, cover, and let it simmer for 30–35 minutes, or until the lentils and sweet potatoes are tender.
5. Once cooked, stir in the fresh lemon juice if using. Taste and adjust seasoning with more salt and pepper if needed.
6. Serve the stew hot in bowls, garnished with fresh parsley or cilantro.

Tips & Substitutions

• Make it creamy: Stir in a splash of coconut milk at the end for a richer texture.
• Adjust the spice: Add chili flakes or smoked paprika for a touch of heat.
• Swap the lentils: Red lentils cook faster and create a softer, more velvety stew.

Nutrition

Approximate total for the full recipe:

• Calories: 1780
• Fat: 32g
• Carbohydrates: 295g
• Fiber: 65g
• Protein: 75g

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