Description
This hearty sweet potato and lentil stew is packed with flavor and nutrition, making it a perfect comfort food.
Ingredients
Scale
- 2 medium sweet potatoes (about 2 cups, diced)
- 1 cup green or brown lentils (rinsed)
- 2 medium carrots (about 1 cup, chopped)
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 4 cups low-sodium vegetable broth
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté diced onion and minced garlic until fragrant (about 2 minutes).
- Add diced sweet potatoes and chopped carrots; sprinkle with salt. Sauté for about 5 minutes until slightly softened.
- Stir in rinsed lentils, cumin, thyme, and vegetable broth until everything is submerged.
- Bring to a gentle boil, reduce heat to low, cover, and simmer for 30-35 minutes or until lentils are tender.
- Taste and adjust seasoning as needed before serving.
Notes
- This stew can be served hot and is great for meal prep, lasting in the fridge for several days.
- Feel free to add other vegetables or spices according to your preference.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg