Smoky Sweet Potato and Lentil Stew
User Reviews
5
Smoky Sweet Potato and Lentil Stew
Description
This hearty stew combines the earthy texture of brown lentils with the natural sweetness of diced sweet potatoes, simmered in a savory broth made with chicken or vegetable stock and canned diced tomatoes. The addition of smoked paprika and oregano lends an aromatic, smoky undertone balanced by the sweetness and acidity of the tomatoes.
The cooking method involves sautéing aromatics like onion, celery, and garlic before adding liquids and main ingredients to develop a base with depth. After the lentils and sweet potatoes become tender, part of the stew is lightly mashed to thicken it while retaining some texture.
Fresh baby spinach is stirred in at the end to wilt, contributing a mild, green note. Finishing with red wine vinegar brightens and adds a mild tang, enhancing the overall flavor complexity. This stew serves well as a filling main course for a comforting lunch or dinner.
The recipe can be adapted for slow cooker preparation by adding all ingredients except spinach and vinegar and cooking for several hours, then proceeding with thickening and final additions. Nutritional values will vary depending on specific ingredients and seasoning used.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 onion diced
- 2 ribs celery diced
- 3 cloves garlic minced
- 6 cups chicken stock or vegetable broth, or broth
- 2 sweet potato diced
- 1 lb brown lentils sorted through and rinsed
- 28 oz. diced tomatoes canned
- 1 tablespoon smoked paprika
- 1 tablespoon oregano dried
- kosher salt to taste
- black pepper to taste
- 5 oz. baby spinach
- 1/4 cup red wine vinegar
Instructions
- In a large pot, sauté the onion and celery in the olive oil (2 tablespoons) over medium-high heat until tender and starting to brown (about 3 minutes).
- Add garlic; sauté until fragrant (about 1 minute).
- Add the chicken broth (6 cups), diced sweet potatoes, lentils, tomatoes, and spices. Bring to a boil, turn heat down, cover, and simmer on low for approximately 30 minutes (or until lentils and sweet potatoes are tender).
- Using a potato masher, mash soup a few times in order to thicken it.
- Stir in the spinach and allow to wilt. Stir in the vinegar and serve.
Notes
- To prepare in a slow cooker, omit olive oil and cook all ingredients except spinach and vinegar on high for 4 hours or low for 8 hours. Then proceed to mash and add spinach and vinegar.
- Nutrition facts depend on added salt, optional ingredients, and product brands; consider calculating nutritional information based on your exact ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 303 kcal
% Daily Value*
| Calories | 303kcal | 15% |
| Carbohydrates | 49g | 16% |
| Protein | 18g | 36% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 832mg | 35% |
| Potassium | 1156mg | 25% |
| Fiber | 21g | 84% |
| Sugar | 6g | 12% |
| Vitamin A | 6897IU | 138% |
| Vitamin C | 31mg | 34% |
| Calcium | 122mg | 12% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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