Mimi ON Dec 12, 2017 AT 11:39 am

By Vesi Maslenishka

I’ve been craving hearty stews throughout winter. I’ve been making all sorts of different ones and I recently found a Martha Stewart recipe for Red Lentil and Sweet Potato Stew.

But as always with any recipe I find online, I like to put my own spin on it. I mainly like to add more vegetables to get closer to my five a day. Sometimes it works and sometimes it doesn’t, but this time, it worked really well. The recipe turned out so delicious that I’ve had it for lunch most days this week and every time I finish my bowl, I’m instantly craving more.

Red Lentil & Vegetable Stew

Red Lentil & Vegetable Stew

Serves 4 / Prep time 20 mins / Cooking time 30 mins

1 tablespoon olive oil
1 onion (diced)
2 cloves of garlic (diced)
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon curry powder
1 tablespoon of minced fresh ginger
2 sweet potatoes
1 red pepper (diced)
2 grated carrots
1 cup of red lentils
1/2 cup of quinoa & bulgur mix
1-litre fresh chicken broth
2 handfuls of fresh spinach (chopped)
Chopped fresh coriander
Salt & Pepper to taste

In a large pot, heat the olive oil then add the onion and the garlic and cook until soft.

Add the sweet potato, ginger, carrots and peppers, followed by the cumin, turmeric and curry powder and cook for five minutes.

Wash your lentils, quinoa and bulgur mix under cold running water, then add to the pot.

Pour over the chicken broth and simmer for 20 mins. Make sure you stir occasionally and top up with water if needed.

Take off the heat and stir in the spinach and coriander, followed by salt and pepper to taste.

Serve immediately or prepare for next day as packed lunch.

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