Warm and Cozy: Hearty Lentil and Sweet Potato Stew Recipe

Hearty Lentil and Sweet Potato Stew

As the weather starts to cool down, I find myself craving warm and comforting meals that are not only delicious but also nutritious. Today, I’m excited to share with you my recipe for a hearty lentil and sweet potato stew. This dish is packed full of flavor and textures that will surely satisfy your taste buds and keep you cozy during the fall season.

Ingredients:

• 200g brown lentils
• 300g sweet potato, diced
• 1 large onion, chopped
• 2 carrots, sliced
• 2 stalks of celery, chopped
• 3 cloves of garlic, minced
• 1 liter vegetable broth
• 2 tbsp tomato paste
• 1 tsp cumin
• 1 tsp paprika
• to taste
• to taste
• 2 tbsp olive oil

Kitchen Tools:

• saucepan
• wooden spoon
• chef’s knife
• cutting board

To start, heat olive oil in a saucepan over medium heat. Add the chopped onion, garlic, carrots, and celery. Cook until the vegetables are softened, about 5 minutes. Stir in the cumin and paprika, then add the diced sweet potatoes and lentils. Pour in the vegetable broth and tomato paste. Season with salt and pepper to taste.

Bring the stew to a boil, then reduce heat and let it simmer for about 25-30 minutes, or until the lentils and sweet potatoes are tender. Make sure to stir occasionally to prevent sticking.

Once the stew is ready, taste and adjust seasoning if needed. Serve hot, garnished with fresh herbs if desired.

This hearty lentil and sweet potato stew weighs approximately 1200g once cooked, making around 4 servings. Each serving has an estimated calorie count of 300.

One clever tip to enhance the flavors of this stew is to add a splash of balsamic vinegar right before serving. It adds a tangy sweetness that elevates the dish to a whole new level.

I hope you give this recipe a try and enjoy it as much as I do. Feel free to customize it with your favorite vegetables or spices to make it your own. Happy cooking!