Lentil Sweet Potato Stew Recipe

Hearty, satisfying winter soup recipe for stovetop or slowcooker

The mediterranean flavors of our lentil stew go well with couscous, also with Italian Focaccia Bread, or crusty artisan bread.

You'll need a fairly large (6 - 8 quart) crockpot or slowcooker for this recipe.

Total Prep And Cook Time: 45 Minutes Stovetop or 6 hours in Crockpot

6 Servings

Nutrition Data Per Serving, 389 g: 220 cal, 40g carb, 3g fat, 250 mg sodium, 13g fiber, 10 g protein, low Saturated Fat & Cholesterol, good source of Thiamin, Folate and Manganese, Vit A, Vit C. Estimated glycemic load 12

Ingredients:

• 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 gr coriander
• 1/2 tsp gr cumin
• 1/2 tsp gr fennel
• 3 Tbsp tomato paste
• Fresh gr pepper to taste
• Optional: Braggs Liquid Aminos or soy sauce
• Optional: 1 tsp light molasses
• 1/4 cup minced fresh parsley

Directions:

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
9. Crockpot Cooking: Roast the garlic in the oil, then add all ingredients to a cold crockpot, cover and cook on low for 6 hours

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