Dinner
Lentil and Sweet Potato Stew
This comforting stew is rich in flavor and nutrients. Lentils and sweet potatoes pair perfectly in a spicy tomato sauce, creating a vegan and gluten-free dish ideal for chilly evenings.
Total time: ⏱ 50 mins🍽 4 servingsDifficulty: EasyPreparation time: Not specifiedCooking time: Not specified
Nutritional values have not been calculated for this recipe.
A bowl of lentil and sweet potato stew, garnished with fresh parsley, with a wooden spoon on the side.
Ingredients
- 1 tbsp. olive oil
- 1 medium onion, chopped
- 2 garlic cloves, chopped
- 1 medium sweet potato, peeled and diced
- 1 cup green or brown lentils, rinsed
- 4 cups vegetable stock
- 1 can (400g) tomatoes crushed
- 1 tbsp. ground cumin
- 1/2 tsp. ground coriander
- 1/4 tsp. turmeric
- Salt and freshly ground black pepper to taste
- Fresh chopped parsley for garnish
Preparation steps
- In a large saucepan or casserole dish, heat the olive oil over medium heat. Add onion and sauté until translucent, about 5 minutes.
- Add garlic, cumin, coriander and turmeric. Cook for 1 minute, stirring constantly, until the spices are fragrant.
- Incorporate the diced sweet potato, rinsed lentils, vegetable stock and crushed tomatoes. Bring to a boil.
- Reduce heat, cover and simmer for 30-40 minutes, or until lentils and sweet potatoes are tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped fresh parsley.
Chef’s tip
For a deeper flavor, you can add a bay leaf while cooking and remove before serving. This stew tastes even better the next day, making it a great meal prep dish.
