Sweet Potato Lentil Stew
This is a recipe that is a crowd pleaser on a cold day. I once made this recipe for 50 people and everyone loved it. It is adapted from Alicia Silverstone’s The Kind Diet.
Ingredients
- 1 Tbsp olive oil
- 1 medium Onion diced
- 1 14 oz can diced tomatoed
- 1 tsp fresh ginger minced
- 1 1/2 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander ground
- 1 tsp cinnamon
- 1/8 tsp cayenne
- 1 tsp Salt
- 400 g Cooked Sweet Potato (about 2 medium sweet potatoes)
- 5 c vegetable broth
- 1 c Lentils dried
Instructions
- Heat the oil over medium heat in a large, deep pot.
- Add the onion and cook, stirring frequently, for 2 minutes or until the onion starts to soften.
- Stir in the tomatoes and ginger and cook for 3 minutes.
- Stir in the turmeric, cumin, coriander, cinnamon, cayenne, and salt. Cook and stir for 2 minutes, then taste for seasonings.
- Add the sweet potatoes, broth, and lentils. Stir well, and bring to a boil over high heat.
- When the mixture comes to a boil, reduce the heat, cover and simmer for 40 minutes or until the lentils and sweet potatoes are soft.
Notes
Nutrition
Nutrition Facts
Sweet Potato Lentil Stew
Amount Per Serving
Calories 229
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 3g
Sodium 740mg32%
Potassium 819mg23%
Carbohydrates 38g13%
Fiber 8g33%
Sugar 8g9%
Protein 9g18%
Vitamin A 14200IU284%
Vitamin C 5.8mg7%
Calcium 40mg4%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.
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