This stew is probably best served during the cold nights of Fall or Winter but I love sweet potatoes and couldn't resist trying this recipe. I've never be a fan of making soups and stews, it was always just easier eating them out of a can right? Never again! The amazing aroma produced while making this stew was good enough to make any mouth drool over.
This stew is great for a hearty, healthy dinner on those cold nights or rainy days like today! This fantastic stew includes brown lentils which is super high in iron and protein - an excellent plant-based substitute for meat.
Sweet Potato-Lentil Stew
Original recipe from The Kind Diet by Alicia Silverstone, p. 166
Serves 4 - 6
1/2 cup salflower oil (I used canola oil)
1 medium onion, diced (I used half of a red onion)
2 small tomatoes, diced (I used about 3/4 cup of grape tomatoes, chopped)
1 tsp minced fresh ginger
1.5 tsp turmeric
1 tsp cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
1/8 tsp cayenne
Pinch of fine sea salt
2-3 medium sweet potatoes, peeled and cut into 3/4" cubes
7 cups of vegetable broth
1 cup brown lentils (I used green lentils)
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 a pinch of salt. Cook and stir for 2 minutes, then taste for seasonings; try to use only enough salt to heighten the flavours.
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.