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.
Easy/Medium to prepare
10 min prep
adjustable below
per serving
None
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.
Per serving, calculated from USDA data for the ingredients above.
General associations for these ingredients, not claims about this recipe.
Estimated · 6 servings per recipe
Amount per serving
Calories
119
% Daily Value*
Estimated from USDA ingredient data. %DV uses the adult 2,000-calorie reference — children’s needs differ.