Description
A warm and comforting stew packed with nourishing ingredients like lentils and sweet potatoes, featuring anti-inflammatory spices for a healthy, hearty meal.
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 cup 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. Cook until the onions are translucent, about 7-8 minutes.
- Add in the spices (garlic powder, turmeric, salt, pepper, paprika, and cinnamon) and cook for about a minute to release fragrances.
- Add in 6 cups of broth along with the lentils, sweet potatoes, and canned tomatoes. Cook on high heat for about 4-5 minutes.
- Cover and reduce to low heat; let it simmer for about 35-40 minutes until the sweet potatoes are tender.
- Add in the last 2 cups of broth to adjust the consistency.
- Add in the spinach and cook until just wilted, then immediately remove from heat.
- Optionally top with chopped parsley and a dollop of vegan labneh or sour cream for a creamy finish.
Notes
This stew can be stored in an airtight container in the fridge for up to 4-5 days or frozen for up to three months. For a creamier texture, blend half of the stew after cooking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 225
- Sugar: 5g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg