Sweet Potato Lentil Stew

Soup season is upon us.

This stew is a classic for the colder months, one I make every few weeks. The lentils provide fiber and protein and the sweet potatoes with turmeric help to create a grounding, filling, anti-inflammatory meal. Top with greek yogurt, lime juice, and cilantro for the ultimate flavor combo. This recipe has been a staple in my meal rotation for many years now, I hope it becomes apart of yours as well. Happy Cooking!

Ingredients:

• 2 tbs Olive oil or Beef Tallow

• 4 cups diced sweet potatoes (1/2 in cubes)

• 1 medium onion diced

• 1 1/2 cup orange or green lentils (rinsed and drained)

• 3-4 cloves garlic minced

• 4 -5 cups stock or broth + extra if too thick

• 1/4 tsp red pepper flakes

• 1/2 tsp ground coriander

• 1 tsp cumin

• 1/2 tsp turmeric

• Salt and pepper to taste

Toppings:

• Greek Yogurt/Sour Cream

• Lime Juice

• Cilantro

• Avocado

• Radish

• Hot Sauce

Directions:

Saute onions in oil or tallow until translucent over medium heat, about 3-5 minutes.

Add sweet potato chunks and cook 3 minutes.

Add garlic, cumin, turmeric, salt, coriander, pepper, and red pepper flakes, cook for a few minutes to toast spices.

Add lentils and cook with potatoes and onions for 30-60 seconds.

Pour in 4 cups stock, stir, and bring to boil.

Once it comes to a boil place on simmer for 25-30 minutes. Cook until sweet potatoes are soft and lentils are tender.

Add more broth or water if too thick. Less liquid creates more stew consistancy, more broth will create more of a soup, and both are great!

Salt or season to taste, plate, top with toppings of choice, and enjoy!