Spiced Sweet Potato Lentil Stew

As the chill of autumn sets in and winter approaches, there’s nothing quite like a warm bowl of stew to comfort the soul and nourish the body. Enter the Warm & Spicy Sweet Potato Lentil Stew—a hearty, vibrant dish that not only tantalizes your taste buds but also delivers a powerhouse of nutrition. This stew combines the natural sweetness of sweet potatoes with the earthy richness of lentils, creating a delightful harmony of flavors that’s sure to become a staple in your kitchen.

Warm your soul with a bowl of Warm & Spicy Sweet Potato Lentil Stew, perfect for chilly nights. This hearty dish features the natural sweetness of sweet potatoes and the protein-packed goodness of lentils, brought together with aromatic spices like cumin and turmeric. It's not only delicious but also loaded with nutrients to support your health. Whether for dinner or meal prep, this comforting stew is versatile, satisfying, and easy to make. Discover how to whip up this nourishing delight that’s sure to become a staple in your kitchen!

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Ingredients

2 medium sweet potatoes, peeled and diced into 1-inch cubes

1 cup dried green or brown lentils, rinsed under cold water

1 medium onion, finely chopped

3 garlic cloves, minced

1-inch piece of fresh ginger, peeled and grated

1 can (14 oz) diced tomatoes, with juices included

4 cups vegetable broth (low sodium recommended)

1 cup coconut milk (full fat for creaminess)

2 cups kale, chopped (thick stems removed)

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon smoked paprika

½ teaspoon turmeric powder

½ teaspoon ground cinnamon

1 teaspoon chili powder (or adjust based on spice preference)

Salt and pepper, to taste

2 tablespoons olive oil

Fresh cilantro, chopped, and lime wedges for garnish (optional)

Instructions

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté for about 5 minutes, stirring frequently, until the onion becomes translucent and soft. Next, stir in the minced garlic and grated ginger, cooking for an additional minute until the mixture is fragrant.

Add Spices: Sprinkle in the ground cumin, ground coriander, smoked paprika, turmeric, cinnamon, and chili powder. Cook the spices for 1-2 minutes, stirring constantly to ensure they are evenly coated and fragrant, enhancing the overall flavor of the stew.

Combine Ingredients: Add the diced sweet potatoes, rinsed lentils, and diced tomatoes (with all their juices) to the pot. Pour in the vegetable broth and stir well to ensure all ingredients are thoroughly combined.

Simmer: Bring the stew to a vigorous boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for 25-30 minutes, or until the lentils and sweet potatoes are tender when pierced with a fork.

Add Coconut Milk & Kale: After the lentils and sweet potatoes have finished cooking, gently stir in the coconut milk and chopped kale. Allow the stew to cook for an additional 5-7 minutes, or until the kale is wilted and the stew is heated through.

Season: Taste the stew and adjust the seasoning with salt, pepper, and extra chili powder if you want more heat.

Serve: Using a ladle, portion the stew into bowls. Garnish with freshly chopped cilantro and a squeeze of lime juice for bright contrast, if desired.

Prep Time, Total Time, Servings:

15 minutes | 45 minutes | 4 servings

- Presentation Tips: Serve the stew in deep bowls and swirl in a tiny splash of coconut milk for an elegant touch, adding extra cilantro on top for a burst of color.