Hearty Lentil and Sweet Potato Stew
A deeply nourishing and budget-friendly stew, packed with plant-based protein and warming spices. Sweet potatoes add a touch of natural sweetness and vitamins, while fresh spinach provides a boost of iron. Perfect for a comforting and healthy weeknight meal.
1550 calories
$3 per serving
$40 min
4 servings
budget-friendly, any cuisine
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 2 medium sweet potatoes (approx. 500g), peeled and cubed
- 200g brown or green lentils, rinsed
- 400g can of chopped tomatoes
- 1.2 liters vegetable broth or water
- 200g fresh spinach
- Juice of 1/2 lemon
- Salt and freshly ground black pepper to taste
Instructions
- 1.Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- 2.Add the minced garlic, ground cumin, coriander, and turmeric. Cook for another minute until fragrant, stirring constantly to prevent burning.
- 3.Stir in the cubed sweet potatoes, rinsed lentils, canned tomatoes, and vegetable broth. Season with a generous pinch of salt and pepper.
- 4.Bring the stew to a boil, then reduce the heat to a low simmer. Cover and cook for 25-30 minutes, or until the lentils and sweet potatoes are tender, stirring occasionally.
- 5.Remove from the heat and stir in the fresh spinach until it wilts completely. Squeeze in the lemon juice, taste, and adjust seasoning if necessary before serving.
Nutrition Information
31g
fat
257g
carbs
39g
fiber
68g
protein
Why this recipe
This recipe is exceptionally healthy, combining fiber-rich lentils and complex carbs from sweet potatoes for sustained energy. It's a nutritious plant-based meal, rich in essential vitamins, minerals, and antioxidants, supporting digestive health and overall wellness.