Spinach and Lentil Sweet Potato Stew
Rich in nutritious ingredients, this stew is a warm, clean, and hearty meal everyone will enjoy.
Servings: 8 people
Calories: 196kcal
Ingredients
- 1 tablespoon olive oil
- 1 onion diced small
- 3 garlic cloves minced
- 1 carrot peeled and diced small
- 1 celery stalk diced small
- 2 sweet potatoes small, peeled and cut into 1/2 inch cubes
- 2 teaspoons dried thyme
- 1/2 teaspoon ground dried rosemary
- 1 teaspoon ground turmeric
- 2 teaspoons curry powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 1 1/2 cups brown lentils
- 6 cups vegetable broth
- 2 cups water
- 30 ounces diced tomatoes cans
- 2 cups spinach fresh, roughly chopped
Instructions
- In a large soup pot, heat the olive oil on medium heat. Once hot, add the onion, garlic, carrot, and celery. Cook, for about 5 minutes, or just until the onions being to turn translucent. Add the sweet potatoes, thyme, rosemary, curry, salt, pepper, and red pepper. Cook for another 5 minutes.
- Add all the remaining ingredients except for the spinach. Stir and bring to a boil. Once boiling, reduce to a simmer and cook for 30 minutes or until both the potatoes and lentils are tender. Stir in the spinach just until wilted. Serve hot.
Nutrition
Serving: 2cups | Calories: 196kcal | Carbohydrates: 35g | Protein: 11g | Fat: 3g | Sodium: 305mg | Fiber: 8g | Sugar: 5g |
| SmartPoints (Freestyle): 5
SmartPoints (Freestyle): 5
SmartPoints (Freestyle): 5