Lentil & Sweet Potato Stew

Set aside 12 minutes on a Sunday to prepare this hearty vegetarian stew, an easy lunch and supper during the week bursting with lentils, celery, carrot, sweet potato and tomatoes.

Photo: Edward Pond

By Emily Christopher

Serves: 8
Hands-on time: 12 minutes
Total time: 30 minutes

INGREDIENTS:

• 2 tsp olive oil
• 1 yellow onion, finely diced
• 1 stalk celery, diced
• 1 carrot, peeled and finely diced
• 2 cloves garlic, minced
• Pinch each sea salt and fresh ground black pepper
• 2 cups dry green lentils, picked over
• 1 large sweet potato, peeled and cubed
• 1 bay leaf
• 4 cups low-sodium vegetable broth
• 2 plum tomatoes, seeded and diced
• 1/4 cup chopped fresh Italian parsley

INSTRUCTIONS:

1. In a large, heavy-bottomed pot, heat oil on medium. Add onion, celery, carrot and garlic and sauté, stirring occasionally, until softened, 3 to 4 minutes. Add salt, pepper, lentils, potato, bay leaf, broth and 2 cups water; stir to combine. Bring to a simmer and cook until lentils and potatoes are tender, 12 to 15 minutes. Remove from heat and stir in tomatoes and parsley. Remove bay leaf and divide stew among serving bowls.

Nutrients per 1-cup serving: Calories: 199, Total Fat: 2 g, Sat. Fat: 0 g, Carbs: 35 g, Fiber: 9 g, Sugars: 4 g, Protein: 11 g, Sodium: 114 mg, Cholesterol: 0 m
g