Moroccan-Spiced Lentil and Sweet Potato Stew
A hearty, fragrant, and nutritious one-pot stew packed with plant-based protein and vibrant root vegetables. This warming dish is perfect for a healthy weeknight meal and is naturally low-calorie.
1080 calories
$3 per serving
$45 min
2 servings
low-calorie, any cuisine
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 large sweet potato (approx. 300g), peeled and cubed
- 2 carrots (approx. 150g), sliced
- 150g red lentils, rinsed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/4 tsp ground cinnamon
- 400g can chopped tomatoes
- 700ml vegetable broth
- Salt and freshly ground black pepper to taste
- Juice of 1/2 lemon
- Fresh parsley, chopped (for garnish)
Instructions
- 1.Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 5-7 minutes until softened.
- 2.Add the minced garlic, sweet potato cubes, and carrot slices. Sauté for another 5 minutes to slightly soften the vegetables.
- 3.Stir in the ground cumin, coriander, turmeric, and cinnamon. Cook for 1 minute until the spices are fragrant.
- 4.Add the rinsed red lentils, canned chopped tomatoes, and vegetable broth. Season with salt and pepper, and stir everything together.
- 5.Bring the stew to a boil, then reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the lentils and sweet potatoes are tender.
- 6.Remove the pot from the heat and stir in the fresh lemon juice to brighten the flavors. Serve hot, garnished with fresh parsley.
Nutrition Information
15g
fat
180g
carbs
41g
fiber
46g
protein
Why this recipe
This recipe is exceptionally healthy, offering high fiber and plant-based protein from lentils, promoting digestive health and satiety. Sweet potatoes provide complex carbs and Vitamin A, while Moroccan spices add antioxidant and anti-inflammatory benefits.
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