Lentil Sweet Potato & Spinach Stew

 

Ingredients

· 1 1/4 cup green lentils

· 4 cups vegetable broth

· 1 cup water

· 1 medium onion

· 3 garlic cloves, peeled & smashed

· 1 bay leaf

· saffron, pinch

· 1/2 teaspoon turmeric

· sea salt, to taste

· 1 teaspoon ground ginger

· 2 diced medium carrots

· 1 large sweet potato, peeled and cut into 1/4-inch chunks

· 2 medium tomatoes blended until mostly smooth

· freshly ground pepper

· 5 cups baby spinach, washed

 

Directions

Combine the lentils, vegetable broth, water, onion, garlic cloves and bay leaf in a large pot 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.

 

 

Nutrition Information

Serves: 4 | Serving Size: 1 1/2 cups

Per serving:

Calories: 310

Dietary Fiber: 13g

Sugar: 14g

Protein 20g