Description
A hearty and nutritious Sweet Potato Lentil Stew that warms the soul, ready in just 30 minutes.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 large sweet potato, peeled and cubed (about 2 cups)
- 1 cup brown or green lentils, rinsed
- 4 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add chopped onion, carrots, and celery. Cook until softened (5-7 minutes).
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add cubed sweet potato, lentils, vegetable broth, and diced tomatoes. Mix in dried thyme and smoked paprika.
- Bring to a boil, then reduce heat to low and simmer for 30-35 minutes until lentils and sweet potatoes are tender.
- Season with salt and black pepper to taste.
- Serve hot, garnished with freshly chopped parsley.
Notes
Feel free to customize with your favorite vegetables or spices. This stew can be stored in the refrigerator for 3-5 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg