Lentil and Sweet Potato Stew
A great, easy to make, healthy vegan dinner that's made with ingredients I usually have in the house
Servings 8
Calories 252kcal
Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 2 medium carrots peeled and chopped
- 1 bay leaf
- 1 garlic clove minced
- 7 cups vegetable broth or water
- 2 cups dried brown lentils
- 2 medium sweet potatoes peeled and cut into ½ -inch dice
- 14.5 ounce can fire roasted diced tomatoes in juice undrained
- Salt and pepper to taste
- ½ cup fresh cilantro chopped, optional
- Sour cream or plain low-fat yogurt for serving optional
Instructions
- In a large saucepan, heat oil over medium heat. Add onion and cook until it begins to brown, about 15 minutes. Add carrots, and bay leaf. Cook, stirring, until vegetables are softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add broth or water and lentils. Bring to a boil; lower heat to medium-low, cover and simmer for 10 minutes. Add sweet potatoes and continue to cook, covered, until lentils and potato are just tender, about 15 minutes.
- Add tomatoes with juice. Cook until warmed through, about 5 minutes. Remove bay leaf.
- Season with salt and pepper. Garnish with cilantro and sour cream or yogurt, if desired. Serve hot.
Nutrition
Calories: 252kcal | Carbohydrates: 40g | Protein: 13g | Fat: 4g | Sodium: 854mg | Potassium: 642mg | Fiber: 16g | Sugar: 5g | Vitamin A: 7685IU | Vitamin C: 5.2mg | Calcium: 45mg | Iron: 3.9mg
