Reading food blogs and magazines pretty much always gives me this huge burst of inspiration: “Oh yum, that sounds soooo good.” “I’ve got try that one!” “My weekend treat, it’s this one here.” And then it’s the evening, time to make dinner, you’re super hungry as you walk to the fridge, and have no idea what to make.
I’ve been there, we’ve been there, even though a part of my work is to create recipes!
But here’s one solution, that’s a staple in our kitchen: Sweet Potato, Carrot & Lentil Stew, that’s delicious, easy, healthy and very affordable. A.k.a the perfect weeknight meal.
I’ve been making this recipe for years, as the younger me in the beginning of my studies appreciated partying and other things much more than being home and cooking for myself. So all one-pot vegetarian meals that could last for days were my favorites. And actually, they still are, even though my weeknights are a looot more chill nowadays.
Even though I’ve made this dozens of times, it hasn’t had an actual name, until now. You see, we’ve been calling it ‘the lava’, as my boyfriend started to call it after burning his tongue while eating it. And true, it’s always so burning hot! But anyhow, besides having a name now (it’s a stew!), this is a rather perfect recipe for this time of the year. I’m still craving for something warm and spicy but not too heavy, as I can feel the spring in the air (it’s somewhere behind the snow, trust me). So veggie stews are a great option, as they’re filling yet light and can be savored as it is or with some brown rice, which makes the meal a bit more nourishing. And you can even turn this into a soup by adding some more water and/or coconut milk!
If you’re making this for yourself and think you might get bored of it on the third or on the fourth day, just freeze it in portions and you’ll have meals ready for those days when feeling tired + hungry. You’ll be thanking yourself later, trust me. So feel good, eat well and stay cozy friends! x
Sweet Potato, Carrot & Lentil Stew
notes: this is the base recipe for my stew, but I often add some other veggies or beans too. for example cauliflower, broccoli, zucchini, eggplant and any other beans work well. and the spices can be altered too, just use the ones you like and have at hand!
2 garlic cloves
1 sweet potato
3 big carrots
1 tbsp coconut oil
1 1/2 cups red lentils
2 cups (500 g) organic crushed tomatoes
2 cups water
1/2 tsp paprika powder
1/2 tsp ground chillies
1/2 tsp cumin
1 tsp turmeric
1 cup coconut milk
salt & black pepper
+ greek yogurt / coconut milk & fresh cilantro for serving
1. Peel and chop the onion and garlic. Peel the sweet potato and carrots and cut into small pieces. Heat the coconut oil in a large saucepan or pot. Sauté the onions for a couple minutes until they soften slightly. Add the chopped sweet potato and carrot and fry for another couple of minutes.
2. Add lentils, tomato puree, water and spices to the pan and mix well. Bring to a boil, lower the temperature and let simmer under a lid for about 15 minutes, stirring occasionally for a couple of times. Add the coconut milk (and more water, if necessary) and let simmer for about 5 minutes, until the vegetables are soft. Add salt and pepper (I like to add them quite generously) and any other spices, if desired. Serve for example with brown rice, a spoonful of greek yogurt and lots of fresh cilantro, and enjoy!