Hearty Sweet Potato and Lentil Stew

(vegan, gluten free)

One of my favourite meals on a cloudy, gloomy day is a big bowl of stew. Specifically a bowl of sweet potato bean stew! It only takes around 30 minutes to make a large batch that lasts for the next 3-4 days. This recipe is hearty, warming, and nourishing, perfect over rice, with a side of toasted bread, or just on its own! It’s packed with flavour and nutrients, the sweet potato adding a subtle sweetness that pairs perfectly with the warm + savoury spices. Enjoy!

Ingredients

  • 2 tbsp olive oil
  • 1/2 yellow onion (finely diced)
  • 2 tsp garlic (minced)
  • 2 medium carrots (diced)
  • 2 celery stalks (diced)
  • 2 tsp medium curry powder
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp turmeric
  • 1/2 tsp ginger
  • 1/2 salt
  • 2 cups water (plus extra water or vegetable broth for thinning)
  • 1 can diced tomatoes (28oz)
  • 1 medium sweet potato (cubed)
  • 1 can lentils (drained and rinsed)
  • 1 large bunch of kale (chopped)

Directions

  1. Place a large pot or dutch oven over medium heat and add olive oil. Add onion and garlic and cook until translucent and lightly browned.
  2. Stir in the carrot and celery, as well as all the spices, and cook for 3-5 minutes. Stir occasionally to prevent sticking/burning.
  3. Add the water, diced tomatoes, sweet potato, and lentils. Cook on medium heat for around 20 minutes or until the sweet potato is cooked through, stirring every 5-10 minutes.
  4. Turn heat down to low and mix in the chopped kale. Allow to cook for around 5 minutes and serve warm!

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