Sweet Potato & Lentil Stew
If you are looking for an easy and hearty meal this is a sweet and delicious one-pot stew. It is full of flavor and this sweet stew will leave you craving more.
Recipe courtesy of The Naptime Chef
Makes 4-6 servings
2 tablespoons olive oil
1 medium yellow onion, finely chopped
2 tablespoons fresh ginger, finely chopped
1 garlic clove, minced
2 teaspoons curry powder
1 teaspoon kosher salt
4 cups (32 ounces) low-sodium chicken broth
2 large sweet potatoes or yams, peeled and chopped into 1-inch cubes
1, 14 ounce can chopped tomatoes with juices
1 cup brown lentils
freshly ground black pepper
1. In a heavy stockpot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and gently saute until tender, about 5 minutes.
2. Add the ginger, garlic, curry powder, and salt to the pan and stir until the mixture is fragrant, about 1-2 minutes.
3. Carefully pour in the chicken broth and add the potatoes, tomatoes and lentils. Increase the heat to medium-high and bring the stew to a boil. Allow to boil for 1 minute, then reduce the heat to medium-low and simmer uncovered, stirring occasionally, for about 45 minutes or until the sweet potatoes are tender and the lentils are done.
4. Before serving taste soup to see if you need to add an extra pinch of salt and add the black pepper if desired. Serve hot and enjoy!
Tips:
- You could puree half of the batch after it is done if desired.
- You can also freeze the soup for up to 2 months.
- Whole wheat pitas (toasted) cut into wedges are a great accompaniment.
Recipe courtesy of The Naptime Chef
Makes 4-6 servings
2 tablespoons olive oil
1 medium yellow onion, finely chopped
2 tablespoons fresh ginger, finely chopped
1 garlic clove, minced
2 teaspoons curry powder
1 teaspoon kosher salt
4 cups (32 ounces) low-sodium chicken broth
2 large sweet potatoes or yams, peeled and chopped into 1-inch cubes
1, 14 ounce can chopped tomatoes with juices
1 cup brown lentils
freshly ground black pepper
1. In a heavy stockpot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and gently saute until tender, about 5 minutes.
2. Add the ginger, garlic, curry powder, and salt to the pan and stir until the mixture is fragrant, about 1-2 minutes.
3. Carefully pour in the chicken broth and add the potatoes, tomatoes and lentils. Increase the heat to medium-high and bring the stew to a boil. Allow to boil for 1 minute, then reduce the heat to medium-low and simmer uncovered, stirring occasionally, for about 45 minutes or until the sweet potatoes are tender and the lentils are done.
4. Before serving taste soup to see if you need to add an extra pinch of salt and add the black pepper if desired. Serve hot and enjoy!
Tips:
- You could puree half of the batch after it is done if desired.
- You can also freeze the soup for up to 2 months.
- Whole wheat pitas (toasted) cut into wedges are a great accompaniment.
Would love to try this in my slow cooker but afraid that it would be over cooked. This looks amazing!
ReplyDeleteThe sweet potatoes would get to mushy if they cooked for a long time in the slow cooker. But it's really easy to do in a large pot on the stove and doesn't take long at all. It's definitely well worth it. Hope you give it a try.
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