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Vegan Lentil and Sweet Potato Stew
Vegan Lentil and Sweet Potato Stew

Vegan Lentil and Sweet Potato Stew
A hearty and nutritious stew perfect for a post-training lunch.
Vegan Lentil and Sweet Potato Stew
Ingredients:
1
Servings
  • 1
    tbsp
     olive oil
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 100
    g
     carrot
  • 100
    g
     celery
  • 200
    g
     sweet potato
  • 400
    g
     canned tomatoes
  • 500
    ml
     vegetable broth
  • 150
    g
     brown lentils
  • 100
    g
     spinach
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 40 minutes
Vegan Lentil and Sweet Potato Stew
Instructions:
  1. Heat olive oil in a large pot over medium heat.
  2. Add chopped onion and minced garlic, sauté until onion is translucent.
  3. Add diced carrot and celery, cook for another 5 minutes.
  4. Stir in diced sweet potato and canned tomatoes.
  5. Pour in vegetable broth and bring to a boil.
  6. Add rinsed lentils, cumin, coriander, salt, and pepper.
  7. Reduce heat to low, cover, and simmer for 25-30 minutes until lentils are tender.
  8. Stir in spinach and cook until wilted.
  9. Adjust seasoning to taste before serving.
Nutrition Per Serving 1500 g Per 100g
Energy 800 kcal 53 kcal
Protein 30 g 2.0 g
Fibre 25 g 1.7 g
Salt 2 g 0.1 g
Sugar 20 g 1.3 g
Carbohydrates 130 g 8.7 g
Fat 20 g 1.3 g
  • 1
    tbsp
     olive oil
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 100
    g
     carrot
  • 100
    g
     celery
  • 200
    g
     sweet potato
  • 400
    g
     canned tomatoes
  • 500
    ml
     vegetable broth
  • 150
    g
     brown lentils
  • 100
    g
     spinach
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Heat olive oil in a large pot over medium heat.

Add chopped onion and minced garlic, sauté until onion is translucent.

Add diced carrot and celery, cook for another 5 minutes.

Stir in diced sweet potato and canned tomatoes.

Pour in vegetable broth and bring to a boil.

Add rinsed lentils, cumin, coriander, salt, and pepper.

Reduce heat to low, cover, and simmer for 25-30 minutes until lentils are tender.

Stir in spinach and cook until wilted.

Adjust seasoning to taste before serving.

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