Description
A hearty and nourishing sweet potato lentil stew packed with protein and fiber, perfect for weeknight dinners.
Ingredients
Scale
- 2 tbsp Olive Oil
- 1 Onion, diced
- 2 Medium Carrots, chopped
- 3 Small Sweet Potatoes, peeled and cubed
- 1 tsp Garlic Powder
- 2 tsp Turmeric Powder
- 1 tsp Sea Salt
- 1/2 tsp Black Pepper
- 1 tsp Paprika
- 1/2 tsp Cinnamon
- 8 cups Vegetable Broth
- 1 15oz Can Diced Tomatoes
- 1 1/2 cups Brown Lentils, uncooked
- 3 cups Spinach, roughly chopped
- 2–3 tbsp Chopped Parsley
Instructions
- Add olive oil to a large pot.
- Once hot, add in the onions and carrots.
- After about 7-8 minutes, add in the spices and cook for about a minute.
- Add in 6 cups of broth along with the lentils, sweet potatoes, and canned tomatoes. Cook on high heat for about 4-5 minutes; then cover and reduce to low heat.
- Let simmer for about 35-40 minutes until sweet potatoes are tender.
- Add in the last 2 cups of broth.
- Add in the spinach and cook until just shrunk in size, then remove from heat.
- Optionally, top with chopped parsley and a dollop of vegan labneh or sour cream.
Notes
For added flavor, consider adding balsamic vinegar or a bay leaf during cooking. Can freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 14g
- Protein: 18g
- Cholesterol: 0mg