Meatless Monday: Lentil and Sweet Potato Stew

September 29, 2014 at 10:23 am Leave a comment

lentil sweet potato stew


  • 5 – 6 cups unsalted soup stock
  • 1 cup brown lentils
  • 1 Tbsp olive oil
  • 1 Tbsp fresh garlic clove, peeled & minced
  • 1 Tbsp fresh jalapeño pepper, seeded & minced
  • 2 – 3 cups peeled sweet potatoes or yams, cut in 1 inch pieces
  • 1 cup diced celery
  • 1/2 cup diced green pepper
  • 1/2 cup diced red pepper
  • 1/2 tsp dried thyme
  • 1 tsp dried basil leaf
  • 1 tsp paprika
  • 1 tsp coriander
  • 1/2 tsp cumin
  • 1/2 tsp fennel
  • 3 Tbsp tomato paste
  • Fresh pepper to taste
  • 1/4 cup minced fresh parsley


  1. Rinse and drain the brown lentils. Add to soup stock, bring to boil, cook covered on low for 30 minutes
  2. Heat the oil on medium low in a sauté pan
  3. Sauté the minced garlic and jalapeño 2 minutes or until soft
  4. Add the rest of the veggies, turn up the heat to med-high and sauté 5 minutes
  5. Stir in the spices and sauté another minute
  6. Add the lentils and soup stock, bring to a boil, turn the heat to low, cover and cook for about 20 minutes or until the veggies are tender
  7. Stir in salt & pepper, optional Braggs, or soy sauce and molasses
  8. Add the parsley and serve

Nutrition Information per Serving:

  • 220 calories
  • 40g carb
  • 3g total fat
  • 250 mg sodium
  • 13g fiber
  • 10 g protein

*Recipe from Savvy Vegetarian:*


Entry filed under: Calories, Carbohydrates, Diabetes, Diet/Nutrition, Recipes. Tags: , , , , , , .

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