My Mothers Lentil Stew with Sweet Potatoes | EASY One-Pan Recipe

lentils

🥗Healthier: green lentils

💰Cheaper: split peas

Green lentils are nutritious and split peas are often less expensive.

sweet potatoes

🥗Healthier: butternut squash

💰Cheaper: regular potatoes

Butternut squash offers similar sweetness and texture, while regular potatoes are more economical.

Heat a stockpot over medium heat and add 2 tbsp of extra virgin olive oil.

Add 1 small finely chopped onion, 4 roughly chopped cloves of garlic, 1 finely chopped red bell pepper, 1 finely chopped green bell pepper, and 1 peeled and roughly chopped carrot; mix continuously for 3-4 minutes until lightly sautéed.

Add 1 tsp of sweet smoked Spanish paprika and mix to coat the vegetables evenly.

Add 1/2 cup of tomato sauce and mix well; let it simmer for a couple of minutes without stirring.

Cut 2 medium-sized sweet potatoes into bite-sized pieces (2 cm thick) and rinse 1 cup of dried lentils under water.

After the tomato sauce has thickened, add the chopped sweet potatoes, rinsed lentils, and 5 cups of water to the stockpot along with 1 bay leaf; mix gently.

Increase heat to high until it comes to a boil, then cover and reduce heat to low; simmer for 20-25 minutes until lentils and sweet potatoes are cooked through.

Season with sea salt and freshly cracked black pepper; mix gently.

Remove from heat, transfer to a bowl, and garnish with fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary