Lentil Sweet Potato Stew Recipe

By Loni

Mediterranean/Moroccan stew, hearty and comforting with lots of flavor! When I first made it, I forgot the tomato paste and it was delicious still.

Ingredients

• 5 - 6 cups unsalted soup stock
• 1 cup brown lentils
• 1 Tbsp olive oil
• 1 Tbsp fresh garlic clove, peeled & minced
• 1 Tbsp fresh jalapeño pepper, seeded & minced
• 2 - 3 cups peeled sweet potatoes or yams, cut in 1 inch pieces
• 1 cup diced celery
• 1/2 cup diced green pepper
• 1/2 cup diced red pepper
• 1/2 tsp dried thyme
• 1 tsp dried basil leaf
• 1 tsp paprika
• 1 tsp gr coriander
• 1/2 tsp gr cumin
• 1/2 tsp gr fennel
• 3 Tbsp tomato paste
• Fresh gr pepper to taste
• Optional: Braggs Liquid Aminos or soy sauce
• Optional: 1 tsp light molasses
• 1/4 cup minced fresh parsley

Details

Servings 6
Cooking time 45mins
Adapted from savvyvegetarian.com

Preparation

Step 1

Crockpot Cooking: Roast the garlic in the oil, then add all ingredients to a cold crockpot, cover and cook on low for 6 hours

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Stove top Cooking: Rinse and drain the brown lentils. Add to soup stock, bring to boil, cook covered on low for 30 minutes

Heat the oil on medium low in a sauté pan

Add the rest of the veggies, turn up the heat to med-high and sauté 5 minutes

Stir in the spices and sauté another minute

Add the lentils and soup stock, bring to a boil, turn the heat to low, cover and cook for about 20 minutes or until the veggies are tender

Stir in salt & pepper, optional Braggs, or soy sauce and molasses

Add the parsley and serve