Sweet Potatoe Lentil Stew with Spinach

A filling and warming vegetarian sweet potatoe lentil stew is just the thing on wet and gray winter days! And of course on all other days as well. Tomatoes, baby spinach, and sour cream make the dish just perfect.

A few days ago I went shopping with our little one in the city. A large department store for school and office supplies had a clearance sale and offered a good discount on all products. The winter was icy and we dressed accordingly warm. Inside the department store then the exact opposite - many people and a completely overheated air. With child on the hand we went to the basement, where the air was even worse and the sweat was already running down my back. So we were not the only ones who wanted to buy a reduced school bag.

She excitedly points at a pink satchel with llama stickers. "That one, Mom! I want that one!" she shouts loudly. I'm loaded not only with my oversized survival handbag, but also our jackets, scarves, and hats. Still, I manage to lift the satchel off the shelf and strap it onto the child's back. The satchel looks huge on her. Still no free saleswoman in sight and the child already on her way to the checkout. "We can go, Mom. I have a school bag now, after all." All attempts to get her to at least try on one or two more models fail. She knows exactly what she wants and I can't help but admire her confidence. I ask her several times if she is really sure and that she will now have to wear the satchel for 4 years. A saleswoman, who can then be found after all, adjusts the satchel correctly for us and confirms - it fits!

For me to relax: Sweet Potatoe Lentil Stew

My little girl beams from ear to ear and so do I, when we finally stand outside again. "You know, Mom, this little llama on the school bag just smiled at me so sweetly, I couldn't resist! And now we can go home and cook something delicious. Then you can relax!"

My sweetheart knows what's good for me. When I'm cooking and baking, I can relax. I love the smell of food spreading in the kitchen, while I am preparing the dish. This time, I cooked this delicious sweet potatoe and lentil stew with baby spinach and a good mix of oriental spices. Delicious! It was just what I needed on this cold and wet day.

Sweet Potatoe Lentil Stew with Spinach

A filling and warming stew - just the thing on wet and gray winter days!

5 from 4 votes

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Course Main Course

Cuisine International

Servings 3

Calories 530 kcal

Ingredients

  

1x2x3x

• 300 g sweet potato
• 100 g lentils e.g. Puy lentils
• 1 onion
• 2 cloves garlic
• 1 piece of ginger approx. 2 cm long
• 1 tbsp. coconut oil
• 1 teaspoon curry powder
• ½ teaspoon turmeric
• ½ teaspoon cumin
• ¼ teaspoon chili flakes
• 1 can chunky tomatoes 400 g
• approx. 400 ml vegetable stock
• 100 g baby spinach
• salt
• pepper
• sour cream
• chopped cashews

Instructions

 

• Peel and wash the sweet potato and cut into cubes of about 1 cm. Put the lentils in a sieve and rinse thoroughly under cold running water. Peel and finely chop the onion and ginger, peel the garlic as well and press the whole cloves with the flat side of a large knife.
• Heat the coconut oil in a large pot. Sauté the onion, garlic, and ginger, stirring, for 3-4 minutes. Add the lentils, sweet potato and spices (curry, turmeric, cumin and chili flakes) and sweat for 1 min.
• Pour in the canned tomatoes and about 250 ml of the vegetable stock. Simmer for 25-30 minutes with the lid on and a gentle heat. Stir occasionally and if the lentils need more liquid, add some broth.
• Wash the baby spinach and spin dry. Once the lentils are cooked, stir in the baby spinach just briefly until it has collapsed. Season the stew generously with salt and pepper and serve with a dollop of sour cream and chopped cashews.

Keyword baby-spinach, Lentils, Spinach, Sweet potatoe, vegetarian

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