Sweet Potato and Lentil Stew

This hearty Sweet Potato and Lentil Stew combines the earthy flavors of lentils with the natural sweetness of sweet potatoes, enhanced by aromatic spices. It's a comforting dish that's both nutritious and satisfying, perfect for a cozy dinner. The addition of coconut milk adds a creamy texture and a subtle hint of tropical flavor, making it a delightful twist on a traditional stew. This recipe is vegan, gluten-free, and high in fiber, ensuring it meets various dietary needs.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 2 medium sweet potatoes, peeled and cubed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro for garnish (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the diced onion, carrot, and celery, sautéing until softened, about 5 minutes.
2. Stir in the minced garlic and sauté for an additional minute until fragrant.
3. Add the cubed sweet potatoes, rinsed lentils, vegetable broth, coconut milk, cumin, coriander, turmeric, salt, and pepper. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for about 25-30 minutes, or until the lentils and sweet potatoes are tender.
5. Taste and adjust the seasoning if necessary. If the stew is too thick, you can add more vegetable broth or water to reach your desired consistency.
6. Serve hot, garnished with fresh cilantro if desired.