Moroccan Lentil and Sweet Potato Stew
As the weather grows colder, all I want to do is curl up on the couch with a big bowl of stew. Not to mention that soups are so easy when it comes to meal prep for the week. I throw everything into one pot on Sunday, come back 30 minutes later and have a delicious, well-balanced meal ready for the rest of the week.
I found this recipe about a year ago and make it almost once a month. It is so addicting that I even make it during summer. I have to resist the urge to lick the bowl. And the stew doesn’t just taste delicious; it is a good source of protein from the lentils and is packed with nutrients.
So here it is! I hope you enjoy it as much as I do.
Lentil and Sweet Potato Stew
Serves: 6 Servings
Ingredients
1 Tbsp olive oil
1 onion, diced
2 cloves garlic, minced
2 cups green lentils, rinsed
1 large sweet potato, peeled and cubed
6 cups vegetable broth
2 bay leaves
1⁄2 tsp. turmeric
1⁄4 tsp. cumin
1⁄2 tsp. black pepper
1⁄2 tsp. sea salt
Fresh parsley, as garnish
Instructions
- In a large pot on medium high heat, drizzle a little olive oil and saute onion and garlic until fragrant, about 3 minutes. Add the rest of your ingredients up to the pepper (we’ll add the salt at the end), turn the heat up to high and bring everything to a rapid boil.
- Once it starts boiling, turn the heat down to a low simmer and cook uncovered for about 20 to 30 minutes, until lentils are cooked through and not falling apart.
- Remove the stew from heat and stir in the salt. Top with fresh parsley, serve and enjoy
Nutritional Information
Serving Size: 3⁄4 cup • Calories: 231 • Fat: 2.4 g • Saturated Fat: 0.3 g • Carbs: 38.3 g • Fiber: 15.6 g • Protein: 11.2 g • Sugar: 3.5 g • WW Freestyle Points: 2
Recipe by Eat Yourself Skinny at https://www.eatyourselfskinny.com/lentil-and-sweet-potato-stew/
