This hearty Lentil and Sweet Potato Stew is a delicious, satisfying, and wholesome weeknight dinner. Packed with flavor, it's gluten-free, dairy-free, vegan, and ready in under 30 minutes!
Ingredients:
- 1 Tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups green lentils, rinsed
- 1 large sweet potato, peeled and cubed
- 6 cups low sodium vegetable broth
- 2 bay leaves
- 1/2 tsp. turmeric
- 1/4 tsp. cumin
- 1/2 tsp. black pepper
- 1/2 tsp. salt
Instructions:
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In a large pot on medium high heat, drizzle a little olive oil and saute onion and garlic until fragrant, about 3 minutes. Add the rest of your ingredients up to the pepper (we'll add the salt at the end), turn the heat up to high and bring everything to a rapid boil.
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Once it starts boiling, turn the heat down to a low simmer and cook uncovered for about 20 to 30 minutes, until lentils are cooked through and not falling apart.
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Remove the stew from heat and stir in the salt. Top with fresh parsley, serve and enjoy!
- Fresh parsley
