- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 249.3
- Total Fat: 4.2 g
- Cholesterol: 0.8 mg
- Sodium: 680.2 mg
- Total Carbs: 44.2 g
- Dietary Fiber: 5.8 g
- Protein: 11.5 g
Moroccan Sweet Potato Stew w LentilsSubmitted by: HSTANHOPE
2 teaspoons olive oil
1 medium yellow onion, chopped
3 cloves garlic, crushed with press
1 1/2 teaspoons curry powder
1 1/2 teaspoons ground cumin
1/4 teaspoon ground allspice
1 can (14 1/2 ounces) diced tomatoes
1 can reduced-sodium chicken broth (1 1/4 cups)
1/2 cup water
1 cup lentils, rinsed and drained
1 large sweet potato (about 16 ounces), peeled and cut into 3/4-inch chunks
2 small zucchini (about 6 ounces each), cut into 3/4-inch chunks
1 cup whole-grain couscous
2. Add tomatoes, broth, beans, and sweet potato; cover and heat to boiling over medium-high heat. Reduce heat to medium; cover and cook 10 minutes. Stir in zucchini and cook, covered, 10 minutes or until vegetables are tender.
3. Meanwhile, prepare couscous as label directs.
4. Stir mint into stew. Serve stew with couscous.
Number of Servings: 4
Recipe submitted by SparkPeople user HSTANHOPE.
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Member Ratings For This Recipe
Needed more seasoning- I added salt, almost doubled the amount of curry powder, and added a dash of cayenne. And calories are clearly off- breakdown doesn't include full quantity of ingredients! Didn't add coucous b/c not enough liquid- I think its fine w/o it. Quick and tasty, though! - 2/25/11
I made this for my friends-both vegetarian and meat eaters- and it was a hit! Used vegetable broth instead of chicken broth. Didn't have zucchini so I added in some green peppers and carrots. Also added some red pepper flakes and Sriracha for spice. Needed more water/stock to keep from drying out. - 11/29/09