Description
A hearty and nutritious vegan stew made with lentils and sweet potatoes.
Ingredients
Scale
- 1 cup dried lentils
- 2 medium sweet potatoes, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp turmeric
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until softened.
- Stir in carrots and sweet potatoes, cook for 5 minutes.
- Add lentils, diced tomatoes, vegetable broth, cumin, paprika, and turmeric.
- Bring to a boil, then reduce heat and simmer for 25-30 minutes until lentils are tender.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- Rinse lentils before cooking to remove debris.
- Adjust spices to your preference.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: International
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 8g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg