Hearty Lentil and Sweet Potato Stew: A Nutritious Alternative to Salads

Searching for a satisfying and healthy lunch that doesn't include a lot of greens? The ideal option is this filling stew made with sweet potatoes and lentils. Rich in fibre, plant-based protein, and flavour, this recipe is a filling way to eat healthily without having to eat a salad. It is a dish that feeds the body and the spirit and is perfect for dinner preparation or cold evenings.

Ingredients:
1 cup dried lentils (any variety)
2 medium sweet potatoes, peeled and diced
1 onion, finely chopped
3 cloves garlic, minced
2 medium carrots, sliced
2 celery stalks, chopped
1 can (14 oz) diced tomatoes
4 cups vegetable broth
1 tsp smoked paprika
1 tsp ground cumin
1/2 tsp turmeric
1/4 tsp cayenne pepper (optional)
Salt and black pepper to taste
2 tbsp olive oil
Fresh parsley or cilantro for garnish

Tools Required:
Dutch oven or large pot
A cutting board
The chef's knife
Wooden spoon
Measurement spoons and cups

Cooking Time: 45 minutes

Directions:
Get the ingredients ready:
After giving the lentils a quick rinse in cold water, set them aside.
As stated before, chop every veggie.

Heat olive oil:
In a big pot over medium heat to sauté the aromatics. Add the garlic and onions, and sauté for about three minutes, or until fragrant and transparent.

Add the Vegetables:
Mix in the sweet potatoes, celery, and carrots. Cook, stirring periodically, for a further five minutes.

Add cayenne pepper, cumin, turmeric, and smoked paprika to make it more spicy. Coat the vegetables with the spices by giving them a good stir.

Add the lentils:
Chopped tomatoes, and vegetable broth to the simmering stew. After bringing the mixture to a boil, lower the heat so that it simmers. The lentils and sweet potatoes should be soft after 25 to 30 minutes of cooking under cover.

Adjust the stew's flavour:
With salt and black pepper after tasting it. Transfer to bowls and sprinkle with cilantro or fresh parsley.

Nutritional Information (per serving, serves 4):
Calories: 280
Protein: 14g
Carbohydrates: 42g
Fiber: 12g
Fat: 6g
Saturated Fat: 1g
Sodium: 450mg

Last Tip:
Add a handful of chopped spinach or kale to the last five minutes of cooking to enhance the flavour and nutritional value of this lentil stew. This enhances the meal's nutritional profile and adds a splash of bright green, making it even more aesthetically pleasing and healthful.