Lentil Sweet Potato & Spinach Stew

By AnnieMro

Ingredients

• 1 1/4 cup green lentils
• 4 cups (32 ounces) vegetable broth (certified gluten-free if necessary)
• 1 cup water
• 1 yellow onion, cut in half
• 3 garlic cloves, peeled and smashed
• 1 bay leaf
• saffron, pinch
• 1/2 teaspoon turmeric
• sea salt, to taste
• 1 teaspoon ground ginger
• 2 medium carrot, peeled and diced
• 1 extra large sweet potato, peeled and cut into 1/4-inch chunks
• 2 medium, vine-ripened tomatoes, food processed or blended until mostly smooth
• freshly ground pepper
• 5 cups baby spinach, washed

Preparation

Step 1

Combine the lentils, vegetable broth, water, onion, garlic cloves and bay leaf in a large soup pot or Dutch oven and bring to a boil. Rub saffron between your fingers and add to the pot, along with the turmeric. Stir, reduce the heat, add salt to taste, cover and simmer for 30 minutes.

After 30 minutes, add the remaining ingredients except the spinach. Return to a simmer, cover and simmer an additional 25-30 minutes, until the lentils and vegetables are tender.

Remove the onion, garlic cloves and bay leaf and salt/pepper to taste. Stir the spinach into the hot stew a 5-7 minutes before serving to allow it to wilt.