Harissa-Spiced Sweet Potato and Green Lentil Stew

Harissa-Spiced Sweet Potato and Green Lentil Stew

This vegan sweet potato and green lentil stew provides the perfect mix of complex carbohydrates and protein. Enjoy it on its own or with a side of cauliflower rice.

Lentils are part of the legume family. Just like beans, they are good sources of protein, folic acid, fibre and minerals including zinc, copper, manganese and selenium.

Lentils are available in a variety of colours, but the red, green, and brown lentils are the most popular. Red lentils tend to go very soft and mushy when you cook them but the green and brown (unless you overcook it) varieties retain their shape.


 

The green and red lentils are my favourites. I use red lentils a lot for curries and dahls and reserve the green ones for salads and ‘bolognese’ since they retain their shape. That said, I love to use them in stews when I want a bit of texture to the stew.

I sometimes cook the stew without sweet potato and enjoy it with pasta, rice, couscous or a large serving of vegetables.

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Harissa-Spiced Sweet Potato and Green Lentil Stew


  • Author: somiigbene
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: Serves 2
  • Category: Lunch/Dinner

Description

This vegan sweet potato and green lentil stew provides the perfect mix of complex carbohydrates and protein. Enjoy it on its own or with a side of cauliflower rice.


Ingredients

  • 2 large shallot, chopped
  • 2 fat garlic cloves, finely minced
  • 1 tsp harissa seasoning
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp chilli powder
  • 1 tbsp tomato puree
  • 400g can chopped tomatoes
  • 1 vegetable stock cube
  • 150g green lentils
  • 2 medium sweet potatoes, peeled and cut into chunks
  • 2 tbsp chopped parsley or coriander, to serve
  • Black pepper, to taste

Instructions

  • Heat a small splash of water in a large pan, add the onions and garlic and cook for a few minutes until softened. Add the spices, lentils, chopped tomatoes, vegetable stock and around 400ml of water and stir well.
  • Put a lid on the saucepan then bring the mixture to the boil. Once boiling, turn the heat down to a simmer and cook for around 15 minutes. Stir in the sweet potatoes and put the lid back on the saucepan. Continue to cook, still on a simmer, until both the lentils and sweet potatoes are tender. Check the seasoning and adjust as necessary.
  • Serve with cauliflower rice and sprinkle with fresh parsley or coriander.

 

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