Lentil stew with sweet potatoes and spinach
A warming lentil stew is just the thing on cold days - packed with healthy ingredients and wonderful flavors. In this recipe, tender sweet potato cubes, aromatic ginger and a colorful mix of spices meet filling lentils and fresh baby spinach. The combination of creamy coconut and spicy ingredients makes this stew a real feel-good dish. Whether as a quick lunch or for a relaxed dinner: This lentil stew is easy to prepare and full of flavor - perfect for warming yourself up with pleasure!
Preparation time 15 minutes
Cooking time 45 minutes
Ingredients
Ingredients for 3 portions
- 300 g sweet potato
- 100 g lentils
- 1 onion
- 2 cloves garlic
- 1 piece of ginger
- 1 tbsp coconut oil
- 1 tsp curry powder
- ½ tsp turmeric
- ½ tsp cumin seeds
- ¼ tsp chili flakes
- 1 tin of chunky tomatoes 400 g
- approx. 400 ml vegetable stock
- 100 g baby spinach
- Salt, pepper
- Sour cream, cashew nuts to serve
Preparation
- Peel and wash the sweet potato and cut into approx. 1 cm cubes. Rinse the lentils. Peel the onion, ginger and garlic; finely chop the onion and ginger, crush the garlic.
- Heat the coconut oil in a large pan. Sauté the onion, garlic and ginger for 3-4 mins. Add the lentils, sweet potato and spices (curry, turmeric, cumin, chilli flakes) and sauté for 1 min.
- Pour in the tomatoes and 250 ml vegetable stock. Cover and simmer over a low heat for 25-30 minutes, stirring occasionally and adding stock if necessary.
- Wash the baby spinach and fold in briefly until it collapses. Season the stew with salt and pepper, serve with sour cream and cashew nuts.
