Ottolenghi-Style Spiced Lentil and Sweet Potato Stew with Lemon-Yogurt
Lentil and sweet potato stew simmered with cumin, coriander, cinnamon, tomatoes, and vegetable stock, finished with lemon yogurt and parsley.
- 150 g red lentils
- 300 g sweet potato
- 1 medium onion
- 2 cloves garlic cloves
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp cinnamon
- 600 ml vegetable stock
- 200 g canned chopped tomatoes
- 100 g plain yogurt
- 1 tbsp lemon juice
- 15 g fresh parsley
- 1 tsp salt
- ½ tsp black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Peel and dice the sweet potato into 1.5cm cubes.
- Step 2
Finely chop the onion and mince the garlic.
- Step 3
Heat the olive oil in a large saucepan or casserole dish over a medium heat.
- Step 4
Add the chopped onion and cook for 5-7 minutes until softened.
- Step 5
Add the minced garlic, cumin, coriander, and cinnamon. Cook for another minute until fragrant.
- Step 6
Rinse the red lentils under cold water.
- Step 7
Add the rinsed lentils, diced sweet potato, vegetable stock, and chopped tomatoes to the pan.
- Step 8
Season with salt and pepper. Bring to a boil, then reduce the heat, cover, and simmer for 20-25 minutes, or until the lentils are tender and the sweet potato is cooked through. Stir occasionally.
- Step 9
While the stew simmers, prepare the lemon-yogurt. In a small bowl, mix the plain yogurt with the lemon juice and a pinch of salt.
- Step 10
Finely chop the fresh parsley.
- Step 11
Once the stew is cooked, stir in most of the chopped parsley.
- Step 12
Serve the stew hot, with a dollop of the lemon-yogurt and a sprinkle of the remaining parsley.
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