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Cumin-Spiced Lentil Stew with Sweet Potatoes
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Course Soup
Cuisine Mediterranean
Servings 4 people

Equipment

  • Large Pot
  • Knife
  • Cutting Board

Ingredients
  

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 2 medium sweet potatoes, peeled and cut into small cubes
  • 4 cups vegetable broth
  • 2 cans (15 oz each) lentils, drained and rinsed
  • Salt and black pepper to taste
  • Fresh cilantro, chopped, for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, then cook for 2 minutes until the onion starts to soften.
  • Stir in the ground cumin and cook for 30 seconds to release the aroma.
  • Add the cubed sweet potatoes and vegetable broth. Bring the mixture to a simmer and cook for 8 minutes, stirring occasionally, until the sweet potatoes are tender.
  • Add the drained lentils and stir to combine. Simmer for 3 more minutes until everything is heated through.
  • Season with salt and black pepper to taste. Ladle into bowls and top with chopped cilantro before serving.

Notes

Dice the sweet potatoes into small cubes before starting to keep the total time under 15 minutes. If the stew thickens too much after sitting, add a splash of broth when reheating. Skip the cilantro if you do not have it on hand, or swap in parsley for a similar fresh finish.
Course: Soup
Cuisine: Mediterranean
Equipment: Large Pot, Knife, Cutting Board