The spices in this recipe makes for an unexpected flavor combination that doesn’t disappoint. Lentils are a vegetarian’s best friend; a solid source of protein, a rich source of essential amino acids and micronutrients. I love how versatile lentils are as well. This recipe is taken from the blog Eat Yourself Skinny, and the only change I made is that I water saute the vegetables instead of using the oil.
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups green lentils, rinsed
- 1 large sweet potato, peeled and cubed
- 6 cups vegetable broth
- 2 bay leaves
- ½ tsp. turmeric
- ¼ tsp. cumin
- ½ tsp. black pepper
- ½ tsp. sea salt
- Fresh parsley, as garnish
- In a large pot on medium high heat, heat a couple tablespoons of water and saute onion and garlic until fragrant, about 3 minutes. Add the rest of your ingredients up to the pepper (we’ll add the salt at the end), turn the heat up to high and bring everything to a rapid boil.
- Once it starts boiling, turn the heat down to a low simmer and cook uncovered for about 20 to 30 minutes, until lentils are cooked through and not falling apart.
- Remove the stew from heat and stir in the salt. Top with fresh parsley, serve and enjoy!