Sweet Potato and Lentil Stew

Name: Sweet Potato and Lentil Stew
Cuisine: Middle Eastern
Ingredients: 1 medium white onion, finely chopped; 2 cloves garlic, minced; 2 medium sweet potatoes, peeled & chopped into ½” cubes; ¾ cup / 5.3 oz dried red lentils; 2 x 14 oz tins chopped tomatoes; ½ cup / 3.5 oz quinoa; 6 cups / 7 oz baby leaf spinach, finely sliced; 3 tablespoons tahini; drizzle of olive oil; pinch of sea salt & black pepper

3 steps

Updated at: Thu, 17 Aug 2023 04:52:34 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories1779.1 kcal (89%)

Total Fat44.7 g (64%)

Carbs286.1 g (110%)

Sugars47.2 g (52%)

Protein77.7 g (155%)

Sodium1507.2 mg (75%)

Fiber44.2 g (158%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1white onion

medium, finely chopped

2cloves garlic

minced

2sweet potatoes

medium, peeled & chopped into 1/2” cubes

¾ cupdried red lentils

2 x 14 ozchopped tomatoes

tins

½ cupquinoa

6 cupsbaby leaf spinach

finely sliced

3 tablespoonstahini

olive oil

sea salt

black pepper

Instructions

Step 1

Place a large heavy-bottomed pan over medium–high heat and add a drizzle of olive oil. Add the onion, garlic and a sprinkle of salt and pepper. Cook, stirring frequently, for 3–4 minutes until softened and translucent.

Step 2

Add the chopped sweet potato, lentils, tinned tomatoes and quinoa. Fill each tin with water and pour this into the pan. Stir and bring to a gentle simmer. Leave to bubble gently for 20–25 minutes, stirring occasionally, until everything is tender and cooked. Add the spinach several minutes before the end of cooking.

Step 3

Once the spinach is wilted, stir through the rose harissa and tahini; adjust seasoning to taste and serve.