Sweet Potato Lentil and Kale Stew
This wholesome rich stew is so delicious with warm spice flavours and loaded with goodness. Truly a perfect bowl for those cold winter days.
Servings: 4
Calories: 371kcal
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.
Nutrition
Calories: 371kcal | Carbohydrates: 61g | Protein: 15g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1622mg | Potassium: 1022mg | Fiber: 20g | Sugar: 11g | Vitamin A: 22300IU | Vitamin C: 10mg | Calcium: 94mg | Iron: 5mg