A deeply nourishing and budget-friendly one-pot stew, featuring plant-based protein from lentils and vitamin-rich sweet potatoes, all simmered in a savory, herb-infused tomato broth. A perfect comfort food meal that is both filling and delicious.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 large sweet potato (approx. 400g), peeled and cubed
- 200g brown or green lentils, rinsed
- 800g canned chopped tomatoes
- 1 liter vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 100g fresh spinach
- Salt and black pepper to taste
Instructions
- 1.Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery and sauté for 7-8 minutes until softened and fragrant.
- 2.Add the minced garlic, dried oregano, and dried thyme, and cook for one more minute until aromatic.
- 3.Stir in the rinsed lentils, cubed sweet potato, canned tomatoes, and vegetable broth. Bring the mixture to a gentle boil.
- 4.Reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes, or until the lentils and sweet potatoes are tender.
- 5.Stir in the fresh spinach and cook for an additional 2-3 minutes until it has wilted into the stew.
- 6.Season generously with salt and black pepper to your preference. Serve hot and enjoy.
Nutrition Information
Why this recipe
This stew is rich in plant-based protein and fiber from lentils, which supports digestive health and provides lasting energy. Sweet potatoes offer complex carbohydrates and a high dose of Vitamin A, making this a balanced and highly nutritious meal.
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