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Gluten-Free

Lentil & Sweet Potato Stew

Set aside 12 minutes on a Sunday to prepare this hearty vegetarian stew, an easy lunch and supper during the week bursting with lentils, celery, carrot, sweet potato and tomatoes.

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Servings
8
Prep Time
12 min
Cook Time
18 min
Duration
30 min

Ingredients

  • 2 tsp olive oil
  • 1 yellow onion, finely diced
  • 1 stalk celery, diced
  • 1 carrot, peeled and finely diced
  • 2 cloves garlic, minced
  • Pinch each sea salt and fresh ground black pepper
  • 2 cups dry green lentils, picked over
  • 1 large sweet potato, peeled and cubed
  • 1 bay leaf
  • 4 cups low-sodium vegetable broth
  • 2 plum tomatoes, seeded and diced
  • 1/4 cup chopped fresh Italian parsley

Preparation

  1. In a large, heavy-bottomed pot, heat oil on medium. Add onion, celery, carrot and garlic and sauté, stirring occasionally, until softened, 3 to 4 minutes. Add salt, pepper, lentils, potato, bay leaf, broth and 2 cups water; stir to combine. Bring to a simmer and cook until lentils and potatoes are tender, 12 to 15 minutes. Remove from heat and stir in tomatoes and parsley. Remove bay leaf and divide stew among serving bowls.

Nutrition Information

  • Serving Size 1 cup
  • Calories 199
  • Carbohydrate Content 35 g
  • Cholesterol Content 0 mg
  • Fat Content 2 g
  • Fiber Content 9 g
  • Protein Content 11 g
  • Saturated Fat Content 0 g
  • Sodium Content 0 mg
  • Sugar Content 4 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g