This wholesome rich stew is so delicious with warm spice flavours and loaded with goodness. Truly a perfect bowl for those cold winter days.
We all look for those hearty, wholesome and delicious one-pot meals during those cold winter months. This stew recipe checks off all the boxes starting the warm spices that were inspired by my Hungarian background, Spanish and Middle Eastern influences. The recipe is rich in Vitamin A, more specifically beta-carotene to ward off seasonal flu by boosting our immune system and maintains healthy vision. Vitamin A also reduces the risk of cancer.
You must try this delicious fall/winter stew with simple ingredients yet big in flavours!
This recipe was created with the ingredients I had on hand and I like to create recipes with ingredients you would have in your pantry. This recipe says it serves 4 but it is a hardy 4 servings to 5 servings.
INGREDIENTS AND HELPFUL HINTS
Extra virgin olive oil: I will always recommend a good quality if all possible; avocado or a organic vegetable oil
Onion, garlic and ginger: are the base for this recipe
Spices: cumin, turmeric, sweet paprika and smoked paprika creates warm flavours and a gorgeous colour to this dish
Sweet Potatoes: was my choice for this recipe because of it’s versatility, nutritional benefits and of course their sweet delicious flavour, you can substitute with butternut squash
Diced tomato: I used fire-roasted organic canned tomatoes for it’s rich colour and delicious robust flavour
Vegetable broth: I will often use the organic cube for it’s conveniency
Red and Green lentils: the red lentils are more delicate so they will break down once cooked which I like as it adds a thickness to the soup, the green lentils will hold it’s shape
Kale: this nutritious and hardy green vegetable works really well in stews, spinach can be substituted and add it at the last minute of cooking
Seasonings: sea or Himalayan salt and pepper
Parsley or cilantro: used at the end of cooking and as garnish
WHY MAKE THIS DELICIOUS STEW
- a perfect fall/winter stew that is hearty, nutritious and satisfying
- flavoured with warm spices creating an absolutely delicious stew
- easy one-pot meal
- super healthy stew with the medicinal benefits
- it freezes well, so make lots when you don’t have time to cook
- this hearty dish is can be eaten on it’s own, with a slice or two of crusty bread so no side dish needed
STORING AND FREEZING
Place in an airtight container and enjoy this dish for up to 3-4 days. Make extra and freeze up to 4 months in a well sealed container or freezer ziplock bag.
HOW TO MAKE THIS DELICIOUS STEW
In Dutch oven, over medium heat, add olive oil, stir in onions and sauté for about 3-4 minutes, until tender, then add garlic and ginger, cook for about 1 minute until the romas are released.
Stir in spices…cumin, turmeric, sweet and smoked paprikas. Add carrots and sweet potatoes, stirring until the vegetables are coated in the spices, for 1-2 minutes.
Add the diced tomatoes, vegetable broth and lentils. Season with salt and pepper. Bring the stew to a low boil, then reduce the heat to simmer. Cook for another 25-30 minutes until the sweet potatoes and carrots are tender.
The last 5 minutes of cooking time, stir in the kale. Once the kale has softened, add the parsley. Adjust seasoning at this time. Serve hot with crusty bread.
This stew is best to be enjoyed on it’s own. You will find it satisfying, comforting and oh so delicious. Keeping it simple, garnish with remaining parsley/cilantro and serve with your favourite biscuits or crusty bread. A perfect fall/winter stew to enjoy throught these cold months.
DID YOU MAKE THIS RECIPE…..
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Sweet Potato Lentil and Kale Stew
Equipment
Ingredients
- 2 tbsp extra virgin olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tsp fresh ginger, peeled and finely chopped
- 1½ tsp cumin
- 1/2 tsp turmeric
- 1½ tsp sweet paprika
- 1 tsp smoked paprika
- 2 carrots, peeled and sliced
- 2 medium sweet potatoes, peeled, seeded, cut into 1 inch cubes
- 1-15 oz can organic oven-roasted diced tomatoes
- 4-5 cups vegetable or chicken broth
- 1/2 cup red lentils, rinsed and drained
- 1/2 cup green lentils
- 1 tsp sea salt
- ¼ tsp pepper
- 3 cups kale, stems removed, leaves torn into bite size pieces
- 2 tbsp parsley or cilantro
Instructions
- In Dutch oven, over medium heat, add olive oil, stir in onions and sauté for about 3-4 minutes, until tender, then add garlic and ginger, cook for about 1 minute until the romas are released.
- Stir in cumin, turmeric, sweet and smoked paprikas. Add carrots and sweet potatoes, stirring until the vegetables are coated in the spices, for 1-2 minutes.
- Add the diced tomatoes, vegetable broth and lentils. Season with salt and pepper. Bring the stew to a low boil, then reduce the heat to simmer. Cook for another 25-30 minutes until the sweet potatoes and carrots are tender.
- The last 5 minutes of cooking time, stir in the kale. Once the kale has softened, add the parsley. Adjust seasoning at this time. Serve hot with crusty bread.