A warming and incredibly flavorful plant-based stew, perfect for a budget-friendly weeknight meal. Earthy lentils and sweet potatoes are simmered in a fragrant tomato broth with cumin, coriander, and a hint of cinnamon.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 250g brown or green lentils, rinsed
- 500g sweet potatoes, peeled and cubed
- 1 can (400g) chopped tomatoes
- 1 liter vegetable broth or water
- Salt and black pepper to taste
- Juice of 1/2 lemon (optional)
- Fresh parsley or cilantro for garnish (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. Cook for another minute until fragrant, stirring constantly.
- 3.Stir in the rinsed lentils, cubed sweet potatoes, chopped tomatoes (with their juice), and vegetable broth. Season with a generous pinch of salt and pepper.
- 4.Bring the stew to a boil, then reduce the heat to low, cover, and let it simmer for 30-35 minutes, or until the lentils and sweet potatoes are tender.
- 5.Once cooked, stir in the fresh lemon juice if using. Taste and adjust seasoning with more salt and pepper if needed.
- 6.Serve the stew hot in bowls, garnished with fresh parsley or cilantro.
Nutrition Information
Why this recipe
This recipe is packed with plant-based protein and is high in dietary fiber from lentils, promoting digestive health and sustained energy. Sweet potatoes provide complex carbs and are rich in Vitamin A, making this a nutritionally balanced meal.
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