Lentil and Sweet Potato Stew with Herbs
Herbed lentil and sweet potato stew cooked by softening onion and garlic with spices, then simmering lentils, stock, and tomatoes until tender.
- 150 g red lentils
- 300 g sweet potato
- 1 medium onion
- 2 cloves garlic cloves
- 500 ml vegetable stock
- 200 g canned chopped tomatoes
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tbsp olive oil
- 15 g fresh parsley
- 15 g fresh coriander
- salt
- black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Peel and dice the sweet potato into 2cm cubes. Finely chop the onion. Mince the garlic.
- Step 2
Rinse the red lentils under cold water.
- Step 3
Heat the olive oil in a large saucepan or Dutch oven over medium heat.
- Step 4
Add the chopped onion and cook for 5-7 minutes until softened. Add the minced garlic, cumin, and coriander and cook for another minute until fragrant.
- Step 5
Add the diced sweet potato, rinsed red lentils, vegetable stock, and chopped tomatoes to the pan.
- Step 6
Bring to a boil, then reduce the heat, cover, and simmer for 20-25 minutes, or until the lentils and sweet potato are tender. Stir occasionally to prevent sticking.
- Step 7
Season the stew with salt and black pepper to taste.
- Step 8
Finely chop the fresh parsley and coriander.
- Step 9
Serve the stew hot, garnished with the chopped fresh herbs.
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