Lentil and Sweet Potato Stew
Cook and Prep Time: 70-80 minutes
• 2 cups Lentils
• 2 Sweet Potatoes, cut into ½ inch pieces
• 8 cups Water or Vegetable Stock (or a mixture of both)
• 1 Yellow Onion, diced
• 1 small can Tomato Sauce
• 4-5 cloves Garlic, minced
• 1-inch Ginger, peeled and minced
• 1 tbsp. Cumin
• 1 tbsp. Nutmeg
• 1 tbsp. Cloves
• 1 tsp. Allspice
• 1 tbsp. Garlic Powder
• 1 tbsp. Onion Powder
• 1 tbsp. Red Pepper Flakes (optional)
• Salt, to taste
• Black Pepper, to taste
• Olive Oil
1.Rinse and chop the produce accordingly.
2.In a large pot, add 2 tbsp. olive oil and set to medium heat. Add onion, garlic, and ginger. Cook until onion has softened, stirring frequently, 5-6 minutes.
3.Add the rest of the ingredients to the pot, and stir to combine. Bring soup to a boil. Once boiling, reduce heat to a simmer, and leave uncovered for 50-60 minutes, or until desired thickness is reached. Add salt and pepper as needed.
4.(Optional) Using an immersion blender, begin to blend until the soup is about half pureed.
5.Stir to combine evenly. Enjoy!