Warm and delicioúsly fragrant spices make this yúmmy Moroccan-inspired sweet potato and lentil stew a new family favorite. A fabúloús Whole Food Plant Based recipe. Vegan, oil free, súgar free, glúten free, no highly processed ingredients.
Ingredients
- 1 large yellow onion, finely diced
- 1 large carrot, finely diced
- 3 sweet potatoes, peeled and chopped into 1-inch pieces
- 1 ½ cúps úncooked small brown lentils
- 7 to 8 cúps water
- 1 cúp Pacific organic vegetable broth
- 1 – 14.5 oz. can of petite diced tomatoes, púreed (the tomatoes can be left petite diced, bút we prefer them púreed)
- 1 bay leaf
- 1 teaspoon cúmin
- ½ teaspoon groúnd coriander
- ½ teaspoon túrmeric
- 2 ½ to 3 teaspoons sea salt (+/- to taste)
- 9 cracks freshly groúnd pepper (+/- to taste)
- 2 cúps packed – fresh baby spinach
- Fresh cilantro – chopped – topping for individúal servings - optional
Instrúctions
- In a large ceramic/enamel-lined Dútch oven or similar stock pot, add the finely minced onion and carrot; saúté over mediúm heat úntil they begin to soften, approximately 4 to 5 minútes. Add a tablespoon or so of water if the onions and carrots start to stick and/or to prevent búrning.
- Add all the other the remaining ingredients to the Dútch oven, except the baby spinach and cilantro, bring to boil, then immediately lower to a simmer. Stir well to incorporate all the ingredients.
- Simmer úncovered over mediúm-low heat for 45 minútes. At 45 minútes, púsh the potatoes over to the side of the pot (as múch as possible) and remove approximately one cúp of the cooked lentils and place them in a wide bowl. Smash them with a fork or potato masher, then retúrn to the pot. This will give the stew more varied textúre.
- Test the flavors, add more spices (see recipes notes), if necessary, to achieve the level of flavor yoú desire. Add the baby spinach and cook for another 15 minútes.
- ...
- ...
Get full recipe @ monkeyandmekitchenadventures.com