How long will this Moroccan Lentil & Sweet Potato Stew keep, and can I freeze it?

The stew keeps well in the refrigerator for up to 4 days in an airtight container. It also freezes beautifully for up to 3 months. Let it cool completely before portioning into freezer-safe containers. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if it thickens too much.

Can I use red lentils instead of brown or green lentils in this stew?

You can use red lentils, but note that they cook faster and tend to break down more, giving the stew a softer, creamier texture. If you prefer a chunkier consistency, stick with brown or green lentils. If using red lentils, reduce the simmering time to about 15–20 minutes.

Is this stew nutritionally balanced for pregnancy, and can I add protein?

Yes, it’s nutrient-dense and rich in fiber, folate, iron, vitamin A, and plant-based protein—nutrients important during pregnancy. To boost protein further, you can stir in cooked chickpeas, lentils, or a handful of quinoa before simmering. Adding a drizzle of tahini or a spoon of Greek yogurt before serving also enhances both flavor and nutrition.

Hearty Moroccan Lentil & Sweet Potato Stew

Name: Hearty Moroccan Lentil & Sweet Potato Stew
Prep time: 40
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: en
Ingredients: 2 tablespoons (30ml) olive oil; 1 large onion, chopped; 3 cloves garlic, minced; 600g sweet potatoes, peeled and cut into 2cm cubes; 200g brown or green lentils, rinsed; 400g can chopped tomatoes; 1 liter low-sodium vegetable broth; 200g fresh spinach; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon turmeric; 1/2 teaspoon smoked paprika; Juice of 1/2 lemon; Salt and freshly ground black pepper to taste

Instrukcje

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, turmeric, and smoked paprika. Stir continuously and cook for 1 minute until the spices are fragrant.
3.Add the cubed sweet potatoes, rinsed lentils, chopped tomatoes, and vegetable broth to the pot. Stir everything to combine.
4.Bring the stew to a boil, then reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes, or until the lentils are soft and the sweet potatoes are tender.
5.Stir in the fresh spinach and cook for another 2-3 minutes until it has wilted into the stew.
6.Remove the pot from the heat. Stir in the lemon juice and season with salt and pepper to your preference. Serve warm.

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