MOROCCAN SWEET POTATO LENTIL STEW
Warm and deliciously fragrant spices make this yummy Moroccan-inspired sweet potato and lentil stew a new family favorite. A fabulous Whole Food Plant Based recipe. Vegan, oil free, sugar free, gluten free, no highly processed ingredients.
Provided by Monkey and Me Kitchen Adventures
Categories Dinner
Time 1h15m
Number Of Ingredients 15
Steps:
- In a large ceramic/enamel-lined Dutch oven or similar stock pot, add the finely minced onion and carrot; sauté over medium heat until they begin to soften, approximately 4 to 5 minutes. Add a tablespoon or so of water if the onions and carrots start to stick and/or to prevent burning.
- Add all the other the remaining ingredients to the Dutch oven, except the baby spinach and cilantro, bring to boil, then immediately lower to a simmer. Stir well to incorporate all the ingredients.
- Simmer uncovered over medium-low heat for 45 minutes. At 45 minutes, push the potatoes over to the side of the pot (as much as possible) and remove approximately one cup of the cooked lentils and place them in a wide bowl. Smash them with a fork or potato masher, then return to the pot. This will give the stew more varied texture.
- Test the flavors, add more spices (see recipes notes), if necessary, to achieve the level of flavor you desire. Add the baby spinach and cook for another 15 minutes.
- Discard the bay leaf.
- Top individual servings with freshly chopped cilantro.
Nutrition Facts : ServingSize A bowl, Calories 255 calories, Sugar 7 g, Sodium 187.5 mg, Fat 0.6 g, SaturatedFat 0.1 g, TransFat 0 g, Carbohydrate 49.8 g, Fiber 8.7 g, Protein 14 g, Cholesterol 0 mg
LENTIL AND SWEET POTATO RISSOLES
Make and share this Lentil and Sweet Potato Rissoles recipe from Food.com.
Provided by Lani D
Categories Lunch/Snacks
Time 1h
Yield 8 rissoles, 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine lentils and veggies in bowl.
- Use hands to blend in sweet potato, breadcrumbs and cumin. If dry add some water/unsweetened tomato sauce/home made salsa.
- Make into 8 balls and refrigerate for at least 30 minutes.
- Preheat oven to 200°C.
- Spray with a light oil and bake for 35 minute or until crisp and golden.
- Serve with salad, as a burger, or in a wrap.
Nutrition Facts : Calories 228.6, Fat 0.7, SaturatedFat 0.1, Sodium 348.7, Carbohydrate 46.2, Fiber 12.3, Sugar 10.8, Protein 11.3
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LENTIL AND SWEET POTATO STEW - EAT YOURSELF SKINNY
From eatyourselfskinny.com
5/5 (7)Total Time 40 minsServings 6Calories 231 per serving
- 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.
OUR 15 BEST LENTIL RECIPES
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- Lentil Soup with Lemon. View Recipe. Fresh lemon brightens up this soothing soup. Vegetarian or vegan? Simply substitute vegetable broth in place of the chicken broth.
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- Lentils and Rice with Fried Onions (Mujadarrah) View Recipe. A traditional Middle Eastern dish, mujadarrah is the ultimate comfort food dish of cooked rice and lentils, which is then topped with perfectly caramelized onions.
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