Sweet Potato-Lentil Stew
- Number of Servings: 9
Ingredients
1/4 cup safflower oil1 medium onion, diced2 small tomatoes, diced1 teaspoon ground ginger1 1/2 teaspoons turmeric1 teaspoon cumin1/2 teaspoon ground coriander1/8 teaspoon cayenne fine sea salt2 to 3 medium sweet potatoes, peeled and cut into 3/4 cubes7 cups low sodium vegetable broth1 cup lentils
Makes 9 1-cup servings
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 small pinch of salt. Cook and stir for 2 minutes, then taste for seasoning; try to use only enough salt to heighten flavors.
Add 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
Number of Servings: 9
Recipe submitted by SparkPeople user SHEGGHAN8.
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 small pinch of salt. Cook and stir for 2 minutes, then taste for seasoning; try to use only enough salt to heighten flavors.
Add 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
Number of Servings: 9
Recipe submitted by SparkPeople user SHEGGHAN8.
Nutritional Info Amount Per Serving
- Calories: 152.5
- Total Fat: 6.6 g
- Cholesterol: 0.0 mg
- Sodium: 311.1 mg
- Total Carbs: 21.3 g
- Dietary Fiber: 5.0 g
- Protein: 3.0 g
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