Hearty Lentil and Sweet Potato Stew

A hearty and flavorful stew that's perfect for a cold winter night. The lentils provide protein and fiber, while the sweet potatoes add a touch of sweetness and bulk. This stew is also relatively easy to make, and it's a great way to use up leftover vegetables.

This recipe is inspired by a dish that I first tried at a restaurant in the back of my hometown. I was immediately hooked on the combination of lentils, sweet potatoes, and spices. I've since experimented with different variations of the recipe, and this is the one that I like the best. It's hearty and flavorful, but it's also relatively easy to make. I often make a big batch of this stew on the weekend, and then I eat it throughout the week for lunch or dinner.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1 cup brown lentils, rinsed and sorted
• 3 cups vegetable broth
• 1 large sweet potato, peeled and cubed

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for 1 minute more.
4. Stir in the cumin, coriander, and turmeric and cook for 30 seconds, or until fragrant.
5. Add the lentils, vegetable broth, and sweet potatoes to the pot.
6. Bring to a boil, then reduce heat to low and simmer for 25-30 minutes, or until the lentils are tender.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh parsley or cilantro.

Why It Works

• The lentils and sweet potatoes provide a good balance of protein and fiber.
• The spices add a lot of flavor to the stew, but they don't overpower the other ingredients.
• The stew is relatively easy to make, and it's a great way to use up leftover vegetables.