This hearty stew combines tender sweet potatoes and protein-packed lentils with warm, aromatic spices for a comforting meal. It’s perfect for cozy evenings when you want something nourishing and full of flavor.
Start by heating some olive oil in a pot over medium heat. Add the chopped onion and garlic, and cook them until they’re soft and fragrant, about 2 to 4 minutes. Sprinkle in the red pepper flakes, turmeric, and garam masala, stirring everything together so the spices coat the onions nicely—this should take another couple of minutes.
Next, pour in the lentils and broth, give it a good stir, and bring the mixture up to a boil. Once it’s boiling, lower the heat, cover the pot, and let it simmer until the lentils are tender but still have a little bite, which usually takes around 15 minutes.
Then, add the sweet potatoes to the pot. Bring the stew back to a gentle boil, reduce the heat again, cover, and let it simmer until the sweet potatoes are soft and the lentils are fully cooked—about 10 minutes or so. Finally, toss in the spinach and cook just until it wilts, about 3 to 5 minutes. Give everything a taste and season with salt to your liking before serving.
- Rinse the lentils well to remove any dust before cooking.
- Use fresh spices for the best aroma and flavor.
- Simmer gently to allow the flavors to meld without breaking down the lentils too much.
This stew is warming and full of comforting spices. It combines hearty lentils with naturally sweet potatoes for a perfect balance of flavors. It’s also nutritious, easy to make, and great for busy weeknights.
Serve this stew with steamed basmati rice or warm naan bread to soak up the delicious sauce. A side of cooling yogurt or a fresh cucumber salad pairs nicely to balance the spices.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if it thickens too much. This stew also freezes well for up to 2 months.
