Smoky Sweet Red Lentil Stew

Whip up this heartily spiced vegan stew that’s satisfying and full of good-for-you ingredients in under an hour! Smoked paprika, red pepper and tomato paste give tons of umami flavor that’s balanced with sweetness from the sweet potatoes and coconut milk. The red lentils melt into the background while providing a great source of protein and fiber. Substitute your favorite leafy greens, like kale or collard greens, for the spinach.

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Suitable from: Family foods
Total time: 35min
Makes: 6servings
Iron: 0.6mg

Common allergens

None

Ingredients

6 servings

Olive oil3 Tbsp
Onions150 g
Tomato paste¼ cup
Vegetable stock powder4 cups, 32 oz
Sweet potato900 g
Lentils1 cup
Coconut milk13.5 oz can, 400 mL
Saltto taste
Spices, black pepperTo taste
Spinach4 cups
Cilantro To garnish
Garlic4 Cloves, minced
Ginger root½ Tbsp
Garam masala½ Tbsp
Spices, paprika2 Tbsp
Spices, chili pepper flakes½ tsp

Steps

Heat olive oil in a large pot over medium high heat. Add onions and cook for 5 minutes, stirring often. Add garlic and ginger and cook until very fragrant, about 3 minutes.
Reduce heat to low and add spices and tomato paste. Stir continuously as the tomato paste darkens from bright red to a dark brick color, about 2 minutes.
Add vegetable stock and gently scrape the bottom of the pot to deglaze. Add sweet potatoes and lentils and bring to a boil. Reduce to a simmer, cover and cook until the sweet potatoes and lentils are tender, about 20 minutes.
Stir in coconut milk and add salt and pepper to taste. Just before serving, stir in fresh spinach. Garnish with cilantro and enjoy.