Description
A warming and filling stew made with lentils and sweet potatoes, perfect for a cold day.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup brown or green lentils, rinsed
- 4 cups vegetable broth
- 1 large sweet potato, peeled and cubed
- 1 (14.5 ounce) can diced tomatoes, undrained
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
- Add garlic, cumin, coriander, smoked paprika, and cayenne pepper (if using). Cook for 1 minute more until fragrant.
- Stir in the rinsed lentils, vegetable broth, sweet potato, and diced tomatoes.
- Bring the stew to a boil, then reduce heat, cover, and simmer for 30-40 minutes, or until lentils and sweet potatoes are tender.
- Season with salt and black pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- For a thicker stew, mash some of the sweet potato against the side of the pot.
- This stew freezes well. Let it cool completely before transferring to freezer-safe containers.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Main Course
- Method: Stovetop
- Cuisine: American