Brown Lentil and Sweet Potato Stew
As a vegetarian, lentils are one of my main sources of protein. I love eating them in many different forms but my favorite way to incorporate lentils into my daily meals is in soups. Besides the high levels of protein found in lentils, there are a ton of other reasons why you should incorporate them into your diet. Especially if you are looking to cut back on meat. They’re full of fiber, iron, and polyphenols compounds (which help fight against harmful agents such as heart disease and cancer).
Ingredients
1 yellow onion
3 tablespoons of olive oil
1-2 teaspoon of minced garlic
2 teaspoons of cumin
2 sweet potatoes
1.5 cups of brown lentils
5 cups of water
2 teaspoons of tomato paste
2 chipotle peppers in adobe sauce
Optional add ons: cilantro, parsley, sour cream, feta cheese
This recipe made about 5 servings
Prep:
Chop up yellow onion, and 2 chipotle peppers in adobe sauce. Peel and cut sweet potatoes into cubes.
In a non-stick skillet, heat up 3 tablespoons of olive oil. Throw in chopped onion with a little salt, and cook for 5 minutes. Add garlic, and heat for another minute. Then, add cumin and stir cooking for another minute until everything is mixed together.
Add lentils, water, sweet potatoes, chipotle peppers, tomato paste, and bring everything to a boil.
Turn down the heat to medium-low, and let soup simmer for about an hour, or until the sweet potatoes are tender. I tasted it after about 45 minutes and added salt to taste.
I topped this with feta cheese and cilantro which I found to be the best way to top it! I also tried it with sour cream and it was delicious.
