Lentil and Sweet Potato Stew

Warm up with our hearty Lentil and Sweet Potato Stew, a perfect fall dish that combines protein-packed lentils and sweet potatoes in a savory broth. Seasoned with warming spices like cumin, paprika, and thyme, this nutrient-dense stew is both comforting and nourishing, making it ideal for chilly autumn evenings.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 sweet potato, peeled and cubed
• 1 cup green or brown lentils, rinsed
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Stir in the carrots and celery, cooking for another 5 minutes until the vegetables are tender.
3. Add the cubed sweet potato and rinsed lentils to the pot. Stir to combine.
4. Pour in the vegetable broth and diced tomatoes. Add the cumin, smoked paprika, thyme, salt, and pepper. Stir well.
5. Bring the stew to a boil, then reduce the heat and let it simmer for 30-35 minutes, or until the lentils and sweet potatoes are tender.
6. Taste and adjust the seasoning as needed. Serve warm, garnished with fresh parsley.