It’s not really cold here yet, but I’m already in the mood for soups and stews. This one came about on a whim a few nights ago after we bought a large bag of sweet potatoes at the local greenmarket. I’ve made this stew twice so far, the second time (tonight) just days after the original batch and at the request of my boyfriend.
What’s great about this is is how flexible it is and how quickly it comes together. And, of course, that it reheats well, which is a must for me.
Lentil-sweet potato stew
- 1 tbsp olive oil
- 1-2 medium shallots (or one large onion)
- 1-3 cloves garlic (per your preference)
- 2 tsp ground cumin
- 1 tsp hot paprika (or 1/4-1/ tsp cayenne)
- 4 cups chicken or vegetable stock
- 1-2 large sweet potatoes
- 1 cup dry brown lentils
- 16 oz. stewed tomatoes
- 2 bay leaves
In a medium pot or dutch oven, heat the olive oil over medium. Chop the onion and sauté until soft, approximately five minutes. Peel and dice the garlic and add to the onion, cooking another 2-3 minutes. Stir in the cumin and paprika and cook for an additional 30 seconds.
Keeping the heat on medium, add the stock, lentils, tomatoes, and bay leaves. Peel the sweet potatoes and cut into approximately one inch cubes. Add sweet potato to the pot and bring to a boil. Reduce heat and simmer until lentils are cooked and sweet potatoes are soft, approximately 30-45 minutes.
Salt to taste, though I didn’t think it needed any.
Serves 4 as a main dish or more as a starter.