Ingredients
- 1 cup dry lentils soaked for 8 hours if desired
- 1 onion finely chopped
- 1 sweet potato large, peeled and chopped into bite sized pieces
- 2 carrots peeled and sliced into bite sized pieces
- 4 cups vegetable broth (may need up to 6 cups)
- 2 tbsp olive oil
- 3 cloves garlic peeled and minced
- 1 cup fresh spinach packed
- 2 tomatoes chopped
- ½ tsp smoked paprika
- 4 bay leaves
- 1 tsp salt
- ½ tsp ground black pepper
- 1 tsp dried oregano
- ¼ cup fresh parsley
Instructions
- Heat olive oil in a large pot over medium heat.
- Add sliced carrots and saute until slightly golden.
- Add onion and garlic and sauté with the carrot until tender.
- Add chopped tomatoes and bay leaves and saute until tomato is softened and bay leaf is fragrant.
- Add sweet potato and spinach leaves.
- Add soaked lentils.
- Add seasoning and spices—smoked paprika, dried oregano, fresh parsley
- Add 4 cups of vegetable broth. (You can add up to 2 additional cups of broth if the stew becomes too thick)
- Cook the stew for 30–40 minutes, until the sweet potatoes are tender.
- Serve and enjoy!
