Description
Warm and deliciously fragrant spices make this yummy Moroccan-inspired sweet potato and lentil stew a new family favorite. A fabulous Whole Food Plant Based recipe that is vegan, oil-free, sugar-free, and gluten-free.
Ingredients
Scale
- 1 large yellow onion, finely diced
- 1 large carrot, finely diced
- 3 sweet potatoes, peeled and chopped into 1-inch pieces
- 1 ½ cups uncooked small brown lentils
- 7 to 8 cups water or vegetable broth
- 1 cup vegetable broth
- 1 – 14.5 oz. can petite diced tomatoes, pureed
- 2 cups packed fresh baby spinach
- 1 bay leaf
- 1 teaspoon cumin
- ½ teaspoon ground coriander
- ½ teaspoon turmeric
- 2 ½ to 3 teaspoons sea salt
- 1/4 teaspoon black pepper
- Fresh cilantro, chopped for topping
Instructions
- Step: In a large ceramic/enamel-lined Dutch oven or similar stock pot, add the finely minced onion and carrot; sauté over medium heat until they begin to soften, approximately 4 to 5 minutes. Add a tablespoon or so of water if the onions and carrots start to stick and/or to prevent burning.
- Step: Add all the other remaining ingredients to the Dutch oven, except the baby spinach and cilantro, bring to boil, then immediately lower to a simmer. Stir well to incorporate all the ingredients.
- Step: Simmer uncovered over medium-low heat for 45 minutes. At 45 minutes, push the potatoes over to the side of the pot (as much as possible) and remove approximately one cup of the cooked lentils and place them in a wide bowl. Smash them with a fork or potato masher, then return to the pot.
- Step: Test the flavors, add more spices, if necessary, to achieve the level of flavor you desire. Add the baby spinach and cook for another 15 minutes.
- Step: Discard the bay leaf.
- Step: Top individual servings with freshly chopped cilantro.
Notes
Small brown lentils work best. Adjust water/broth ratio based on the saltiness of your vegetable broth. Spice levels can be adjusted to personal preference; add slowly to avoid bitterness.
- Prep Time: PT10M
- Cook Time: PT1H5M
- Category: Dinner
- Method: Stovetop
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 bowl
- Calories: 310 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 1.5 g
- Saturated Fat: 0.2 g
- Unsaturated Fat: 0.8 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 14 g
- Protein: 16 g
- Cholesterol: 0 mg
Keywords: Carrots, Gluten Free, Lentils, Oil Free, Onions, Petite Diced Tomatoes, Refined Sugar Free, Spinach, Sweet Potatoes, Vegetable Broth