A hearty, fragrant, and deeply nourishing vegetarian stew. Combining earthy lentils, sweet potatoes, and fresh spinach, this one-pot meal is packed with plant-based goodness and warming spices.
*Image is for illustration purposes and may differ from the actual recipe (AI generated).
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 500g sweet potatoes, peeled and cubed
- 200g brown or green lentils, rinsed
- 1 litre vegetable broth, low-sodium
- 400g canned chopped tomatoes
- 150g fresh spinach
- Salt and freshly ground black pepper to taste
- Juice of 1/2 lemon
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, ground cumin, ground coriander, and turmeric. Cook for 1 minute more until fragrant.
- 3.Add the cubed sweet potatoes, rinsed lentils, vegetable broth, and chopped tomatoes to the pot. Stir everything to combine.
- 4.Bring the stew to a boil, then reduce the heat to a simmer. Cover and cook for 25-30 minutes, or until the lentils and sweet potatoes are tender, stirring occasionally.
- 5.Once cooked, stir in the fresh spinach and let it wilt into the stew for 2-3 minutes. Season generously with salt and pepper to your taste.
- 6.Finish with a squeeze of fresh lemon juice for brightness and serve hot in bowls.
Nutrition Information
Why this recipe
This recipe is exceptionally healthy, providing high-quality plant-based protein and fiber from lentils for digestive health and satiety. Sweet potatoes offer complex carbs and a rich source of Vitamin A, while spinach adds essential iron and vitamins.
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