Winter Recipe: Sweet Potato, Lentil and Turmeric Stew

By Melissa Macchione, RHN

I’m all about simple, one-pot, hearty, wholesome meals. This is a stick-to-your-ribs kind of dish, but without the couch-potato crash that follows. Add a slice of fresh, warm whole-grain bread to scoop up the stew, and you’re all set for a cozy supper.

What You’ll Need:

• 1 cup dried lentils, soaked for 4 hours; drained and rinsed
• 3 cups water
• 1 cup vegetable stock
• ½ cup onion, finely chopped
• 2 cloves garlic, minced
• ¼ cup carrots, peeled and finely chopped
• ¼ cup celery, finely chopped
• 2 fresh Roma tomatoes, whole
• 1 cup sweet potatoes, peeled and diced
• 1 tbsp extra virgin olive oil
• 1 tsp sea salt
• ¼ tsp freshly ground black pepper
• ½ tsp dried oregano
• ¼ tsp dried chili pepper
• 1 tsp cumin
• 1 tsp turmeric
• 1 tsp lemon zest
• 1 bay leaf

Instructions:

1. In a soup pot, sauté onion, garlic, carrots, and celery in olive oil until tender.
2. Add lentils, vegetable stock, sweet potatoes, tomatoes, spices, lemon zest, and bay leaf; bring to a boil.
3. Add water and bring to a boil again.
4. Reduce heat and let simmer for 1 ½ – 2 hours, or until lentils and potatoes reach desired tenderness.
5. Remove bay leaf and what’s left of the tomatoes.
6. Serve with fresh whole-grain bread (for dipping!) or crackers, and enjoy!

Yield: 6-8 servings

“When snow falls, nature listens.”