This hearty stew combines the natural sweetness of sweet potatoes with the rich protein of red lentils for a comforting and nutritious meal. It's easy to make and perfect for cozy evenings when you want something warm and satisfying.
Start by warming some olive oil in a pot over medium-low heat. Toss in the chopped onion and let it cook gently until it’s soft and translucent, about 5 minutes. Next, add the sweet potatoes, carrots, garlic, garam masala, seasoned salt, cayenne, and a bit of black pepper. Stir everything together and let it cook for another 5 minutes so the spices get to know the veggies.
Pour in the broth and a little water, then bring the mixture up to a boil. Let it cook for around 10 minutes to help the flavors meld. Once that’s done, stir in the spinach and red lentils. Bring it back up to a boil one more time, then lower the heat and let it simmer gently until the lentils are tender—about 15 to 20 minutes. Give it a taste and adjust the seasoning if needed, then it’s ready to enjoy!
- Rinse the lentils thoroughly before cooking to remove any dust or debris.
- To enhance flavor, sauté the spices in oil before adding the vegetables and lentils.
- Stir occasionally to prevent the stew from sticking to the bottom of the pot.
This dish is a comforting and nutritious meal that combines the natural sweetness of sweet potatoes with the hearty texture of red lentils. It’s packed with fiber and protein, making it both filling and good for you. Plus, it’s easy to make and perfect for warming up on chilly days.
Serve this stew with a side of warm crusty bread or over a bed of fluffy rice. A dollop of yogurt or a sprinkle of fresh cilantro can add a nice contrast and extra freshness to the dish.
Allow the stew to cool completely before storing it in an airtight container. It will keep well in the fridge for up to 4 days or can be frozen for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of water if it’s too thick.
