Moroccan Sweet Potato Lentil Stew

Adapted from original recipe at Monkey and Me Kitchen Adventures

Prep: – 10 minutes: 

Cook: – 1 hour, 5 minutes

Total: 1 hour and 15 minutes

Yield: 6 servings

Ingredients:

  • 1 large yellow onion, finely diced
  • 1 large carrot, finely diced
  • 3 sweet potatoes, peeled and chopped into 1-inch pieces
  • 1-1/2 cups uncooked small brown lentils
  • 7 to 8 cups water or combination of low sodium vegetable broth and water
  • 1 cup low-sodium vegetable broth
  • 1 – 14.5 oz. can of petite diced tomatoes, pureed
  • 1 bay leaf
  • 1 teaspoon cumin (can add more if you prefer)
  • ½ teaspoon ground coriander (can add more if you prefer)
  • ½ teaspoon turmeric (can add more if you prefer)
  • ½ teaspoon of sea salt
  • 9 cracks of freshly ground pepper
  • 2 cups packed – fresh baby spinach
  • Fresh cilantro – chopped – topping for individual servings – (optional)

Directions:

  1. In a large ceramic/enamel-lined Dutch oven or similar stock pot, add the finely minced onion and carrot; water-saute over medium heat until they begin to soften, approximately 4 to 5 minutes.  Add a tablespoon or so of water if the onions and carrots start to stick and/or to prevent burning.
  2. Add all the other remaining ingredients to the Dutch oven, except the baby spinach and cilantro, bring to boil, then immediately lower to simmer.  Stir well to incorporate all the ingredients.
  3. Simmer uncovered over medium – low heat for 45 minutes.  At 45 minutes, push the potatoes over to the side of the pot (as much as possible) and remove approximately one cup of the cooked lentils and place them in a wide bowl.  Smash them with a fork or potato masher, then return to the pot.  This will give the stew more varied texture.
  4. Test the flavors, add more spices, if necessary, to achieve the level of flavor you desire.  Add the baby spinach and cook for another 15 minutes.
  5. Discard the bay leaf.