Spiced Lentil Sweet Potato Stew

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spiced Lentil Sweet Potato Stew

YOUR SOLIN GENERATED RECIPE

Spiced Lentil Sweet Potato Stew

Enjoy a hearty and warming stew brimming with red lentils, tender sweet potatoes, and vibrant tomatoes, subtly spiced with cumin, coriander, and turmeric. This nourishing dish is perfectly balanced in flavor and texture, making it an ideal meal for breakfast, lunch, or dinner.

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NUTRITION

536kcal
Protein
34.9g
Fat
5.3g
Carbs
101.6g

SERVINGS

1 serving

INGREDIENTS

3/4 cup red lentils

1 medium sweet potato

1/2 cup canned chickpeas

1 cup chopped tomatoes

1 cup fresh spinach

1/2 medium onion

2 cloves garlic

1 cup vegetable broth

1 tsp ground cumin

1 tsp ground coriander

1 tsp ground turmeric

Salt and Pepper to taste

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PREPARATION

  • 1

    Rinse the red lentils thoroughly and dice the sweet potato into small cubes for even cooking.

  • 2

    Dice the half onion and mince the garlic. Set aside the fresh spinach.

  • 3

    In a large pot, sauté the onion and garlic over medium heat with a splash of water or a minimal amount of oil until translucent.

  • 4

    Add the diced sweet potato, cumin, coriander, and turmeric to the pot. Stir to coat the vegetables with the spices.

  • 5

    Pour in the vegetable broth, chopped tomatoes, red lentils, and chickpeas. Bring the mixture to a gentle simmer.

  • 6

    Cover and let it simmer for about 20-25 minutes, or until the lentils and sweet potatoes are tender.

  • 7

    In the final 5 minutes, stir in the fresh spinach so it wilts into the stew.

  • 8

    Season with salt and pepper to taste, adjust the spices if needed, and serve hot.

Spiced Lentil Sweet Potato Stew

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spiced Lentil Sweet Potato Stew

YOUR SOLIN GENERATED RECIPE

Spiced Lentil Sweet Potato Stew

Enjoy a hearty and warming stew brimming with red lentils, tender sweet potatoes, and vibrant tomatoes, subtly spiced with cumin, coriander, and turmeric. This nourishing dish is perfectly balanced in flavor and texture, making it an ideal meal for breakfast, lunch, or dinner.

NUTRITION

536kcal
Protein
34.9g
Fat
5.3g
Carbs
101.6g

SERVINGS

1 serving

INGREDIENTS

3/4 cup red lentils

1 medium sweet potato

1/2 cup canned chickpeas

1 cup chopped tomatoes

1 cup fresh spinach

1/2 medium onion

2 cloves garlic

1 cup vegetable broth

1 tsp ground cumin

1 tsp ground coriander

1 tsp ground turmeric

Salt and Pepper to taste

PREPARATION

  • 1

    Rinse the red lentils thoroughly and dice the sweet potato into small cubes for even cooking.

  • 2

    Dice the half onion and mince the garlic. Set aside the fresh spinach.

  • 3

    In a large pot, sauté the onion and garlic over medium heat with a splash of water or a minimal amount of oil until translucent.

  • 4

    Add the diced sweet potato, cumin, coriander, and turmeric to the pot. Stir to coat the vegetables with the spices.

  • 5

    Pour in the vegetable broth, chopped tomatoes, red lentils, and chickpeas. Bring the mixture to a gentle simmer.

  • 6

    Cover and let it simmer for about 20-25 minutes, or until the lentils and sweet potatoes are tender.

  • 7

    In the final 5 minutes, stir in the fresh spinach so it wilts into the stew.

  • 8

    Season with salt and pepper to taste, adjust the spices if needed, and serve hot.