Sweet Potato, Lentil and Spinach Stew
A hearty combination of sweet potato, brown lentils and spinach in a moreishly savoury coconut sauce. Perfect for filling + nutritious fall dinners!
Servings 4 servings
Ingredients
- 2 tbsp olive oil
- 2 cups brown lentils pre-cooked or canned, drained of water (280g)
- 1.5 tsp oregano
- 1 cup red onions, finely chopped (140g)
- 4 cloves garlic crushed
- 2.5 cups cooked sweet potato cubes baked or air-fried (350g)
- 1 can coconut milk
- 1.5 cups vegetable broth
- 4 cups fresh spinach, tightly packed (150g)
- 1 tbsp lemon juice
- Salt and pepper to taste
- 2 tbsp fresh coriander, roughly chopped optional, for garnish
Instructions
- In a large pot on medium heat, start by sautéing the onions in olive oil for 2-3 minutes until slightly translucent. Add garlic and continue to cook for a further 1-2 minutes or until fragrant.
- Add in the vegetable stock, followed by the lentils, oregano, coconut milk and sweet potato. Stir then cover and cook on a low heat for 5 minutes.
- Add in fresh spinach and stir through until wilted. Finish with lemon juice and season to taste with salt and pepper.
- Garnish with chopped coriander then serve with crusty bread or cooked grain of choice.
Notes
- You can absolutely make this recipe using raw sweet potato (approx 4 cups). Just add them to the broth and coconut milk first and allow to cook until just softened before adding the lentils. Once added allow the full mixture to simmer for another 5 minutes. Note that doing so might release more water, so feel free to cook/reduce the sauce to your preferred thickness.
- Kale or swiss chard would be great here in place of spinach.