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Why You'll Love This onepot lentil and sweet potato stew with spinach and garlic
- Easy to Make: This recipe requires minimal preparation and can be cooked in just one pot, making it perfect for a weeknight dinner.
- Nutritious: Lentils, sweet potatoes, and spinach are all packed with nutrients, fiber, and antioxidants, making this recipe a healthy and guilt-free option.
- Customizable: You can easily customize this recipe to suit your tastes by adding your favorite spices, herbs, or other ingredients.
- Cost-Effective: This recipe is made with affordable ingredients, making it a budget-friendly option for a delicious and satisfying meal.
- One-Pot Wonder: This recipe is cooked in just one pot, which means less cleanup and more time to enjoy your meal.
- Flavorful: The combination of lentils, sweet potatoes, spinach, and garlic creates a rich and savory flavor profile that's sure to please even the pickiest eaters.
- Perfect for Meal Prep: This recipe makes a large batch, which can be refrigerated or frozen for later use, making it perfect for meal prep or planning ahead.
- Versatile: This recipe can be served as a main course, a side dish, or even as a filling for a warm, crusty bread bowl.
Ingredient Breakdown
The key ingredients in this recipe are lentils, sweet potatoes, spinach, garlic, and vegetable broth. Lentils provide a boost of protein and fiber, while sweet potatoes add natural sweetness and creamy texture. Spinach adds a burst of nutrients and flavor, while garlic provides a depth of flavor and aroma. Vegetable broth helps to bring all the ingredients together and adds moisture to the dish. When selecting these ingredients, choose fresh and high-quality options to ensure the best flavor and texture.
How to Make onepot lentil and sweet potato stew with spinach and garlic
Heat 2 tablespoons of olive oil in a large pot over medium heat until it shimmers.
Add 1 onion, diced, and 3 cloves of garlic, minced, to the pot and cook until the onions are translucent and the garlic is fragrant, about 5 minutes.
Add 2 large sweet potatoes, peeled and diced, to the pot and cook for 5 minutes, stirring occasionally.
Add 1 cup of brown or green lentils, rinsed and drained, and 4 cups of vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the lentils are tender.
Stir in 2 cups of fresh spinach leaves and cook until wilted, about 2-3 minutes.
Season the stew with salt and pepper to taste, then serve hot, garnished with chopped fresh herbs or a dollop of yogurt, if desired.
Tips for Perfect Results
Choose fresh and high-quality ingredients to ensure the best flavor and texture in your stew.
Cook the lentils until they're tender, but still retain some texture. Overcooking can make them mushy and unappetizing.
Add the garlic and onions towards the end of the cooking time to preserve their flavor and aroma.
Try adding different spices or herbs to give your stew a unique flavor. Cumin, paprika, and thyme are all great options.
Serve the stew with a side of crusty bread or over rice or quinoa for a filling and satisfying meal.
Let the stew cool, then transfer it to an airtight container and freeze for up to 3 months. Reheat and serve when needed.
If you like a little spice, add some red pepper flakes or sliced jalapeños to give your stew a kick.
Chop some fresh herbs like parsley, basil, or cilantro and sprinkle them on top of the stew for a pop of color and freshness.
Common Mistakes to Avoid
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Not Rinsing the Lentils: Failing to rinse the lentils can result in a stew that's cloudy or gritty. Make sure to rinse them thoroughly before adding them to the pot.
Fix: Rinse the lentils in a fine-mesh strainer under cold running water, then drain and add them to the pot.
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Overcooking the Sweet Potatoes: Overcooking the sweet potatoes can make them mushy and unappetizing. Cook them until they're tender, but still retain some texture.
Fix: Check the sweet potatoes frequently during the cooking time, and remove them from the pot when they're tender but still firm.
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Not Seasoning Enough: Failing to season the stew can result in a dish that's bland and unappetizing. Make sure to taste and adjust the seasoning frequently during the cooking time.
Fix: Taste the stew regularly and add salt, pepper, or other seasonings as needed to bring out the flavors.
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Not Using Enough Liquid: Using too little liquid can result in a stew that's thick and sticky. Make sure to use enough broth or water to cover the ingredients and create a rich, saucy consistency.
Fix: Add more broth or water to the pot as needed to achieve the desired consistency.
Variations & Substitutions
Add some heat to your stew by incorporating diced jalapeños or red pepper flakes. You can also add a can of diced green chilies for extra flavor.
Roast some vegetables like carrots, Brussels sprouts, or broccoli in the oven before adding them to the stew for added depth of flavor and texture.
Replace the lentils with chickpeas or cannellini beans for a different texture and flavor. You can also use other types of beans or legumes like kidney beans or black beans.
Replace the chicken broth with a vegan broth or stock, and omit any dairy products like yogurt or cheese. You can also add some vegan protein sources like tofu or tempeh.
Replace the wheat-based broth with a gluten-free broth or stock, and omit any gluten-containing ingredients like barley or bulgur.
Cook the stew in a slow cooker for 6-8 hours on low heat. This is perfect for a hands-off, set-it-and-forget-it meal.
Storage & Make-Ahead
Store the stew at room temperature for up to 2 hours. If you plan to store it for longer, refrigerate or freeze it to prevent bacterial growth.
Store the stew in an airtight container in the refrigerator for up to 5 days. Reheat it to an internal temperature of 165°F (74°C) before serving.
Store the stew in an airtight container or freezer bag in the freezer for up to 3 months. Thaw it overnight in the refrigerator, then reheat it to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I use other types of lentils?
Yes, you can use other types of lentils like green or yellow lentils. However, keep in mind that different types of lentils have varying cooking times, so adjust the cooking time accordingly.
Can I add other vegetables to the stew?
Yes, you can add other vegetables like carrots, zucchini, or bell peppers to the stew. Just adjust the cooking time based on the vegetable's texture and cooking requirements.
Is this recipe vegan?
No, this recipe is not vegan because it contains chicken broth. However, you can easily make it vegan by replacing the chicken broth with a vegan broth or stock.
Can I make this in a slow cooker?
Yes, you can make this recipe in a slow cooker. Simply brown the onions and garlic, then add all the ingredients to the slow cooker and cook on low for 6-8 hours.
Can I freeze this recipe?
Yes, you can freeze this recipe. Let it cool, then transfer it to an airtight container or freezer bag and store it in the freezer for up to 3 months. Thaw it overnight in the refrigerator, then reheat it to an internal temperature of 165°F (74°C) before serving.
Is this recipe gluten-free?
Yes, this recipe is gluten-free as long as you use gluten-free broth or stock. If you're using a store-bought broth or stock, make sure to check the ingredients label to ensure it's gluten-free.
Can I make this recipe in a pressure cooker?
Yes, you can make this recipe in a pressure cooker. Simply brown the onions and garlic, then add all the ingredients to the pressure cooker and cook for 10-15 minutes, or until the lentils are tender.
onepot lentil and sweet potato stew with spinach and garlic
Ingredients
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium sweet potatoes, peeled and diced
- 1 cup brown or green lentils, rinsed and drained
- 2 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups fresh spinach leaves
- 2 tablespoons olive oil
Instructions
- Heat oil in a pot. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Add garlic and cook. Add the minced garlic and cook for 1 minute, until fragrant.
- Add sweet potatoes and cook. Add the diced sweet potatoes and cook for 5 minutes, until they start to soften.
- Add lentils, broth, and tomatoes. Add the lentils, vegetable broth, diced tomatoes, thyme, salt, and pepper. Stir to combine.
- Bring to a boil and simmer. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the lentils and sweet potatoes are tender.
- Stir in spinach. Stir in the fresh spinach leaves and cook until wilted.
- Season and serve. Season the stew with salt and pepper to taste, then serve hot.
Recipe Notes
- Storage tip: Let the stew cool, then refrigerate or freeze for later use.
- Make ahead: Prepare the stew up to a day in advance, then reheat and serve.
- Substitution: Use kale or collard greens instead of spinach if desired.
- Pro tip: For a creamier stew, add a tablespoon or two of coconut cream or Greek yogurt.
