Lentil & Sweet Potato Stew

My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!

Perfect vegan stew recipe made with lentils and sweet potatoes. It’s easy, nutritious, and so comforting on a cold chilly day!

Fall is in the eyer! Meaning it’s time for all kind of stewy foods.

It’s a perfect time to take the solid ingredients, spice them with autumn flavors, and cook them down to a gravy-like consistency. #foodporn #amiright

In my quest to create a hearty, satisfying, autumn flavored stew I came up with this Lentil and Sweet Potato Stew recipe.

To make any stew hearty, there must be something of substance like beans or legumes. I personally love lentils of all kind and thought why not create a stew out of it? I’ve made burgers with them before which were amazing if you’d like to check them out 😉

Lentils are so nutritious and they are packed with protein which helps us stay full longer. I’ll take that any day.

As I’m typing this, I googled a bit more on lentils and here are some interesting facts I found:

• Canada is the #1 producer of lentils. U.S. is numero quatro.
• Lentils have the second-highest ratio of protein per calorie of any legume, after soybeans.
• In western countries, lentils are most often eaten in salads. In other parts of the world, lentils are mostly cooked into soups and stews.
• Every year there is a National Lentil Festival that takes place in Washington state, which is one of the biggest lentil producers in the U.S.
• Lentils were found in one of the Pharaoh tombs in Egypt! – This is simply crazy!

So, which other ingredients can complement lentils? Well, there are a lot of them, but for this stew, we will be pairing it with sweet ‘tators because you all know they’re my fave!

Sweet potatoes are in fashion in general. Sweet potato toasts, sweet potato hummus, sweet potato brownies…the list goes on. I’d better get cooking these too.

Get your lentils and sweet potatoes out and let’s get cooking!

Print

Lentil & Sweet Potato Stew

Prep Time

10 mins

Cook Time

45 mins

Total Time

55 mins

 

Perfect vegan stew recipe made with lentils and sweet potatoes. It’s easy, nutritious, and so comforting on a cold chilly day!

Course: Main Course

Cuisine: American

Servings: 6

Calories: 286 kcal

Author: Simple Fit Vegan

Ingredients

• 1 cup lentils
• 2 garlic cloves, crushed
• 1 red onion, diced
• 4 carrots, diced
• 2 sweet potatoes, chopped
• 1 bay leaf
• cilantro 20 sprigs
• 2 tsp sea salt, adjust to taste
• ¼ tsp pepper
• 3 tbsp tomato paste
• ½ tsp turmeric powder
• ½ tsp fresh grated ginger
• juice of ½ lemon
• 6 cups water
• 1 tbsp oil of choice

Instructions

1. Heat up oil in a medium pot. Add garlic and cook for 1 minute. Then add onions and cook until softened, about 2 minutes.
2. Add carrots and cook, stirring, for about 5 mins. Then add sweet potatoes and cook for another 5 mins.

3. Add water, lentils, bay leaf, cilantro, salt, and pepper. Bring to a boil, then cover and let simmer for about 30 minutes, until lentils are cooked.

4. Stir in tomato paste, turmeric powder, ginger and juice of ½ lemon. Cook for another 15 minutes.
5. Serve with fresh chopped parsley. Store in air-tight container in the fridge for up to 5 days.

Recipe Notes

Nutrition Information:   Calories: 286   Fat: 5.3 g   Saturated fat: 0.8 g   Carbohydrates: 50.1 g   Dietary Fiber: 15.1 g   Sugar: 6 g   Sodium: 354 mg   Protein: 10.8 g

My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!