Lentils are packed with protein and fiber and make a nice addition to your winter meal rotation.  

Sweet potatoes are nutrient rich and include immune supporting Vitamins A and C along with several antioxidants. This easy recipe can be done on the stove, crockpot or instant pot.  

This makes a hearty meal that even meat lovers will enjoy but costs a lot less!  

As with any cooking, particularly soups and stews, try various additions or substitutions to make it your own. 

 

Lentil and Sweet Potato Stew 

 

Ingredients: 

1 tablespoon olive oil 

1 onion, diced 

2 large carrots, diced 

2 celery ribs, diced 

4-5 cloves garlic, minced 

2-32oz low sodium broth (vegetable or chicken) 

1-28oz can petite diced tomatoes 

2.5 cups lentils (1lb package) 

2 large sweet potatoes, peeled and cut into ½” cubes 

2 teaspoons cumin 

1 teaspoon paprika  

½ teaspoon turmeric 

½ teaspoon black pepper 

½ teaspoon salt 

Water as needed for desired consistency 

 

Directions: 

1. Heat half the olive oil in a large pot over medium-high heat. 

1. Add onions and sauté for 3 minutes. 

1. Add the remaining olive oil and then the carrots and celery, sauté for an additional 5 minutes. 

1. Add remaining ingredients: lentils, garlic, broth, tomatoes, and spices. Stir to combine. 

1. Bring to a boil, then turn down to simmer for 30 minutes or until lentils are tender. 

1. Add water as needed for desired consistency, additional salt and pepper if needed. 

 

Serve with a whole grain crusty bread! 

 

Instant pot: You can sauté the onions, celery and carrots (using steps 1-3 above) on the “sauté” feature or just skip that step and put all ingredients together and cook on high for 20 minutes. 

 

Servings: 8-10 

Nutrition per serving: 260 Calories, 2.5g Fat, 44.5g Carbohydrates, 15.6g Fiber, 14g Protein