My Mothers Lentil Stew with Sweet Potatoes | EASY One-Pan Recipe

By Spain on a Fork · 45 min

Ingredients

Instructions

1. Finely chop the onion, roughly chop the garlic, finely chop the bell peppers, and roughly chop the peeled carrot.
2. Heat the olive oil in a stock pot over medium heat.
3. After a couple of minutes, add the chopped vegetables and stir constantly. After 3-4 minutes, when they are lightly sautéed, add the paprika and stir quickly. Add the finely grated tomatoes, stir, then simmer without stirring.
4. Meanwhile, cut the peeled sweet potatoes into 2 cm (3/4 inch) bite-sized pieces. Rinse the lentils in a fine sieve under running water.
5. When the grated tomato has thickened, about 4 minutes, add the sweet potatoes, lentils, water and bay leaf. Raise the heat to high and stir gently.
6. When it boils, cover and lower to low heat. Simmer 20-25 minutes until the lentils and sweet potatoes are cooked through.
7. Season with sea salt and black pepper, stir gently, and remove from the heat.
8. Serve in shallow bowls garnished with fresh parsley.

Summarized from Spain on a Fork's video. Watch it for the details.

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GarlicOnionTomatoCarrotBell pepperSweet potatoLentil