Hearty Lentil and Sweet Potato Stew with Herbs
Red lentils and sweet potato simmered with onion, carrot and celery, garlic and stock, plus thyme and bay leaf.
- 150 g red lentils
- 300 g sweet potato
- 1 medium onion
- 2 medium carrots
- 2 stalks celery stalks
- 2 cloves garlic cloves
- 700 ml vegetable stock
- 400 g tin chopped tomatoes
- 1 tsp dried thyme
- 1 leaf bay leaf
- 1 tbsp olive oil
- 2 tbsp, chopped fresh parsley
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Add to a shopping listHow the shopping list works →- Step 1
Rinse the red lentils under cold water.
- Step 2
Peel and dice the sweet potato into 2cm cubes.
- Step 3
Finely chop the onion, carrots, and celery. Mince the garlic.
- Step 4
Heat the olive oil in a large saucepan or casserole dish over medium heat.
- Step 5
Add the chopped onion, carrots, and celery. Cook for 8-10 minutes until softened, stirring occasionally.
- Step 6
Add the minced garlic and cook for another minute until fragrant.
- Step 7
Stir in the rinsed lentils, diced sweet potato, chopped tomatoes, vegetable stock, dried thyme, and bay leaf.
- Step 8
Bring the stew to a boil, then reduce the heat, cover, and simmer for 25-30 minutes, or until the lentils and sweet potato are tender.
- Step 9
Remove the bay leaf.
- Step 10
Season with salt and pepper to taste.
- Step 11
Stir in the chopped fresh parsley just before serving.
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