Hearty Lentil and Sweet Potato Stew
A warming and deeply nourishing vegetarian stew, packed with earthy lentils, sweet potatoes, and vibrant spinach. It's spiced with cumin, coriander, and smoked paprika for a rich, comforting flavor.
1600 calories
$2 per serving
$40 min
4 servings
vegetarian, any cuisine
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 500g sweet potatoes, peeled and cubed
- 200g brown or green lentils, rinsed
- 400g canned chopped tomatoes
- 1 liter vegetable broth or water
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 200g fresh spinach
- Salt and black pepper to taste
- Juice of 1/2 lemon (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. Stir constantly 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 well to combine.
- 4.Bring the stew to a boil, then reduce the heat to low, cover, and let it simmer for 25-30 minutes, or until the lentils are tender and the sweet potatoes are easily pierced with a fork.
- 5.Stir in the fresh spinach a handful at a time, allowing it to wilt completely into the stew. This should take about 2-3 minutes.
- 6.Season generously with salt and pepper. Stir in the fresh lemon juice, if using, just before serving to brighten the flavors.
Nutrition Information
30g
fat
250g
carbs
55g
fiber
60g
protein
Why this recipe
This stew is a powerhouse of plant-based nutrition. It combines fiber-rich lentils for digestive health and sustained energy with sweet potatoes, which are packed with Vitamin A and complex carbohydrates. Spinach adds essential iron and minerals for a balanced meal.