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:
- In a soup pot, sauté onion, garlic, carrots, and celery in olive oil until tender.
- Add lentils, vegetable stock, sweet potatoes, tomatoes, spices, lemon zest, and bay leaf; bring to a boil.
- Add water and bring to a boil again.
- Reduce heat and let simmer for 1 ½ – 2 hours, or until lentils and potatoes reach desired tenderness.
- Remove bay leaf and what’s left of the tomatoes.
- Serve with fresh whole-grain bread (for dipping!) or crackers, and enjoy!
Yield: 6-8 servings
“When snow falls, nature listens.”
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