Moroccan Lentil and Sweet Potato Stew
A hearty and aromatic one-pot stew packed with essential nutrients. Tender lentils and sweet potatoes are simmered in a fragrant broth of Moroccan spices, finished with fresh spinach for a complete and nourishing meal.
1475 calories
$4 per serving
$35 min
4 servings
pregnancy-friendly, any cuisine
Ingredients
- 30ml olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 400g sweet potato, peeled and cubed
- 200g red lentils, rinsed
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1 pinch of cinnamon
- 1200ml low-sodium vegetable broth
- 100g fresh spinach
- Juice of 1/2 lemon
- Salt and freshly ground black pepper to taste
- 100g plain Greek yogurt (pasteurized), for serving
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, turmeric, and cinnamon. Cook for 1 minute until fragrant.
- 3.Add the cubed sweet potato, rinsed lentils, and vegetable broth to the pot. Bring to a boil, then reduce the heat, cover, and simmer for 20-25 minutes, or until the lentils and sweet potatoes are tender.
- 4.Stir in the fresh spinach and cook for another 1-2 minutes until it has wilted completely.
- 5.Remove from the heat and stir in the lemon juice. Season with salt and pepper to taste.
- 6.Ladle the stew into bowls and serve warm, topped with a dollop of pasteurized Greek yogurt.
Nutrition Information
36g
fat
224g
carbs
46g
fiber
69g
protein
Why this recipe
This nutritious stew is rich in folate and iron from lentils and spinach, crucial for fetal development. Sweet potatoes provide Vitamin A and fiber, supporting both maternal health and sustained energy levels. A perfectly balanced and delicious meal.