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Curried Sweet Potato and Lentil Stew with Spinach
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Course Soup
Cuisine Indian
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 3 medium sweet potatoes, peeled and cut into 1-inch cubes
  • 1 cup dried brown lentils, rinsed
  • 4 cups vegetable broth
  • 2 tablespoons curry powder
  • 1 teaspoon salt
  • 4 cups fresh spinach

Instructions
 

  • Heat the vegetable oil in a large pot over medium heat. Add the diced onion and cook for 3 minutes until it softens. Stir in the minced garlic and cook for 1 minute more.
  • Add the sweet potato cubes and rinsed lentils to the pot. Sprinkle in the curry powder and salt, then stir to coat everything evenly.
  • Pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25 minutes, stirring once or twice, until the sweet potatoes and lentils are tender.
  • Stir in the fresh spinach. Cook for 2 minutes until the leaves wilt into the stew. Taste and add more salt if needed before serving.

Notes

Spinach added at the very end keeps its bright color and avoids turning mushy. If the stew thickens too much after sitting, stir in a splash of broth when reheating. Brown lentils hold their shape best here. Leftovers store well in the fridge for up to four days.
Course: Soup
Cuisine: Indian
Equipment: Large Pot, Cutting Board, Knife