Sweet Potato Lentil Stew

Why I love it

Sometimes you just need a big bowl of cozy! This feel-good sweet potato lentil curry stew is a must try for winter time, or really any time. I love lentils in this dish because they add a great texture along with so much fiber and protein. Curry on up and try this creamy and balanced dish!

Ingredients

• 1 diced yellow onion

• 1 diced jalapeño

• 1 medium-sized diced sweet potato

• 1 cup green lentils

• 1 tbsp tahini

• 1 tsp curry paste

• 1 tsp vegetable base (I used Better than Bouillon)

• A handful of spinach

• A squeeze of lime juice

• 3/4 tsp garlic powder

• 1/2 tsp paprika

• 1/2 tsp ground sage

• 3 cups of water

• Olive oil to taste

• Salt and pepper to taste

• Optional: serve over rice with extra jalapeños

Replacements

Replacements

You can replace the green lentils with red lentils and sweet potatoes with regular potatoes.

Recipe

1. Sauté the onion and jalapeño with olive oil, salt, and pepper in a large pot on low heat for at least 10 minutes.

2. After they cook down, add in the sweet potato, garlic powder, paprika, and sage. Stir to allow the sweet potato to get coated in the spices and then add in the lentils, curry paste, vegetable base, and 3 cups of water and turn the heat to high.

3. Let it come to a boil then cover and turn the heat to low for 30 minutes. Stir in tahini, a squeeze of lime juice, and a handful of spinach. I served mine with brown basmati rice. Enjoy!