Red Lentil Stew with Sweet Potatoes

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •1 cup red lentils
• •2 medium sweet potatoes, peeled and diced
• •1 medium onion, chopped
• •3 cloves garlic, minced
• •1 tsp ground cumin
• •1 tsp ground coriander
• •1/2 tsp turmeric
• •1/4 tsp cayenne pepper (optional)
• •4 cups vegetable broth
• •2 cups fresh spinach, chopped
• •2 tbsp olive oil
• •Salt and pepper to taste
• •Fresh cilantro or parsley for garnish (optional)

Instructions

1. 1

   Heat the olive oil in a large pot over medium heat.

2. 2

   Add the chopped onion and sauté for 5-7 minutes until softened.

3. 3

   Stir in the minced garlic, cumin, coriander, turmeric, and cayenne pepper; cook for another 1-2 minutes until fragrant.

4. 4

   Add the diced sweet potatoes and red lentils to the pot, stirring to combine.

5. 5

   Pour in the vegetable broth and bring the mixture to a boil.

6. 6

   Once boiling, reduce the heat and let it simmer for 25-30 minutes, or until the lentils and sweet potatoes are tender.

7. 7

   Stir in the chopped spinach and cook for an additional 5 minutes until wilted.

8. 8

   Season with salt and pepper to taste, and serve hot, garnished with fresh cilantro or parsley if desired.