Sweet Potato Lentil Stew

Serves

2

Prep Time

5 minutes

Cook Time

20 minutes

Ingredients

2 sweet potatoes, peeled, cubed (about ¾-inch pieces)
2 yellow onions, finely diced
2 cloves garlic, finely chopped
1 oz (30 g) tomato paste
2 tbsp smoked paprika
14 oz (400 g) canned whole tomatoes
7 oz (200 g) canned lentils, drained, rinsed
10 fl oz (300 ml) vegetable stock
2.8 oz (80 g) baby spinach

Nutrition

(Per Serving)

Calories

564

Fats

16 g

Protein

18 g

Carbs

87 g

Instructions

  • Heat 2 tablespoons extra virgin olive oil in medium pot over medium heat.
  • Add onions, garlic, and sweet potatoes. Sauté for about 3 minutes, until fragrant and lightly softened.
  • Stir in tomato paste and smoked paprika. Cook for 1 minute to toast spices.
  • Add canned tomatoes and vegetable stock. Bring to a gentle simmer and cook for 15 minutes, until sweet potatoes are tender.
  • Add lentils and spinach and simmer for 1 minute, just until spinach wilts.
  • Season with salt and black pepper to taste. Serve hot.