Sweet Potato Lentil Stew
Ingredients
- 1 medium/150g yellow onion diced
- 2 cloves/10g garlic minced
- 1 rib/75g celery diced
- 1 large/450g sweet potato peeled and diced
- 2 tbsp/30ml olive oil divided
- 2 tsp/4g ground cumin
- 1 tsp/2g ground coriander
- 1 tsp/1g dried oregano
- 1/2 tsp/1g crushed red pepper flakes
- 1 tsp/6g salt divided
- 3/4 cup/130g split red lentils rinsed
- 1 2/3 cups/400ml diced tomatoes 1 - 15oz can
- 2 cups/470ml vegetable broth
- 1-2 tbsp/15-30ml lemon juice
Method
- Peel and dice onion. Mince the garlic.
- Dice celery. Peel and dice the sweet potato into 1/2”/12mm cubes.
- Heat 2 tbsp/30g olive oil in a large pot over medium heat. Add the onion and garlic and cook for 5-7 minutes, stirring regularly, until onion is translucent and beginning to caramelize.
- Add the sweet potato and celery. Stir and cook for 3 minutes until the edges of the sweet potato are beginning to soften.
- Add the cumin, coriander, oregano, crushed red pepper flakes, and ½ tsp/3g salt (depending on salt content of broth, see notes). Stir to coat everything.
- Add the lentils and diced tomatoes. Slowly pour in the broth, stirring to scrape everything off the bottom of the pot.
- Simmer for 20 minutes, until the lentils and sweet potato are very soft.
- Remove from heat and add the lemon juice. Taste and adjust salt as needed. Garnish with fresh parsley or chives. Serve with rice if desired.
- Serve immediately or store in the fridge for up to 5 days. This is a soup that freezes well for meal prep purposes.
Notes
A hearty and healthy vegan stew with red lentils, sweet potatoes, and tomato. Full of warm, fragrant spices likes cumin and coriander this stew is great for meal prep and comes together easily in under 1 hour. A full meal with protein and vegetables all in one bowl.
Salt: The amount of extra salt required will depend on the saltiness of your vegetable broth. Homemade broths will typically require extra salt added. The broth used in this recipe is Better than Bouillon Vegetable base.