This lentil sweet potato stew is hearty, nourishing, full of healthy ingredients, and feels so comforting and grounding. Serve as is or on top of some quinoa.
I was super tempted to write this recipe with a tad more spice, but I make this in the Fall and Winter when I want a more simple tasting meal. If I’m feeling like it needs more at the end, I just sprinkle in a tad more cumin. Fresh parsley, which I add in the end, adds a lot too.
Lentil Sweet Potato Stew
Serves 6 – I often serve this on top of quinoa to stretch out the servings even more.
Ingredients
- 1 large yellow onion, diced
- 3 large garlic cloves, minced
- sometimes I’ll throw in a seeded jalapeno, finely chopped
- 1 super small bunch or 3-4 large ribs/sticks celery, sliced
- 3 large carrots, diced
- 1 extra large sweet potato or about 3 cups, peeled and diced
- 1 cup dried black lentils, soaking prior is always ideal, but at least rinse really well
- 1 heaping TBSP cumin powder
- 1 tsp curry powder
- 1 tsp dried thyme
- 1 tsp sea salt or Himalayan salt
- ground pepper, to taste
- 8 cups water, if you presoak your lentils for a few hours or longer, use 7 cups
- fresh chopped parsley
Method
- In a large soup pot or a 5 QT wide deep sauté pan, sauté the onion and garlic in a little bit of water until the onion is translucent.
- Now add in the remaining ingredients except for the parsley. I add 1/2 tsp salt here and 1/2 later.
- Bring it all to a good boil.
- Now lower the heat to right above medium (I do two notches above, but every stovetop is different). COVER and cook for 30 minutes. A good medium boil, but low enough to be able to cover it.
- At 30 minutes everything should be cooked. Take the cover off, stir it, and lower the heat just a tad. Add in the remaining 1/2 tsp salt and ground pepper to taste. Cook for another 10 minutes with the cover off. It will turn into a thick stew like consistency.
- Stir in a handful of chopped fresh parsley or just top on each serving.
- Season with more cumin, salt, or pepper if desired. ENJOY this nourishing soup! If you want to make this even heartier or stretch out servings, pair it with quinoa.
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Lentil Sweet Potato Soup
It's hearty, nourishing, full of healthy ingredients, and feels so comforting and grounding. It is also fat-free! To make this even heartier or stretch out servings, serve on top of quinoa.
Ingredients
- 1 large yellow onion diced
- 3 large garlic cloves minced
- 1 super small bunch or 3-4 large ribs/sticks celery sliced
- 2-3 large carrots diced
- 1 extra large sweet potato or about 3 cups peeled and diced
- 1 cup dried black lentils soaking prior is always ideal, but at least rinse really well
- 1 TBSP cumin powder
- 1 tsp curry powder
- 1 tsp dried thyme
- 1 tsp sea salt or Himalayan salt
- ground pepper to taste
- 8 cups water or vegetable broth broth will of course be tastier, but I use water to save $
- fresh chopped parsley
Instructions
- In a large soup pot or a 5 QT wide deep sauté pan, sauté the onion and garlic in a little bit of water until the onion is translucent.
- Now add in the remaining ingredients except for the parsley. I add 1/2 tsp salt here and 1/2 later.
- Bring it all to a good boil.
- Now lower the heat to right above medium (I do two notches above, but every stovetop is different), COVER, and cook for 30 minutes. A good medium boil, but low enough to be able to cover it.
- AT 30 minutes take the cover off, stir it, and lower the heat just a tad. Add in the remaining 1/2 tsp salt and ground pepper to taste. Cook for another 10 minutes. It will turn into a thick stew like consistency.
- Stir in a handful of chopped fresh parsley or just top on each serving.
- Season with more cumin, salt, or pepper if desired. ENJOY this nourishing soup! If you want to make this even heartier or stretch out servings, pair it with quinoa.
Notes
www.herhealthystyle.com
Plant-Based | Vegan | Gluten-Free | Dairy-Free | Fat-Free |
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