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Lentil and Sweet Potato Stew

Who says comfort food cannot be healthy?! This Lentil and Sweet Potato Stew has super-healthy written all over it. Also, it’s filling, delicious and very easy to make -  so it's a perfect winter-warmer, immune-booster for a quick lunch or supper. It's also ideal for dieters, vegans, vegetarians and the health-conscious. Serve it with brown rice or flat bread.    
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 8 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp olive oil
  • 1 onion chopped
  • 2 cloves garlic finely chopped
  • 2 cups green lentils rinsed
  • 2 bay leaves
  • ½ tsp turmeric
  • ½ tsp. cumin
  • 2 Tbsp tomato purée
  • 1 large sweet potato peeled and cubed
  • 1 large carrot chopped
  • 1.5 litre vegetable stock
  • Salt & pepper
  • To serve : chopped fresh parsley or coriander

Method
 

  1. Heat the oil in a large saucepan over medium high, then gently sauté the onion and garlic until soft, for about 5 minutes.
  2. Add the spices, stir until fragrant then add the tomato purée. Stir for a few second then add the chopped vegetables and coat them well in the spices. Add the lentils and the stock.
  3. Bring to the boil, then turn the heat and simmer for about 20 to 30 minutes, until the lentils are cooked through but not falling apart.
  4. Turn off the heat. Season the stew with salt & pepper, then scatter the chopped herbs on top.
  5. Serve warm.