Spicy Lentil Stew with Sweet Potato Mash and Cilantro
This is a total Winter dream dinner dish. I recommend making some servings of this stew and mash and keeping them in the freezer. Super easy, affordable, filling, and nourishing. Add as much chili as you like, according to your spice preference!
Serves: 6
Container: you will need 6 airtight containers
Time: approximately 40 minutes
Nutritional info per serving:
- Calories: 270
- Fat: 5 grams
- Protein: 19 grams
- Carbs: 34 grams
Ingredients:
- Olive oil
- 1 onion, finely chopped
- 1 tsp. cumin
- 1 tsp. chili powder
- 1 tsp. ground coriander
- 1 can (14 oz.) chopped tomatoes
- 2 cans (14 oz.) brown lentils, drained
- Salt and pepper, to taste
- 1 cup (8fl oz.) chicken stock
- 2 large sweet potatoes, cut into cubes
- Large handful of cilantro, roughly chopped
Method:
- Drizzle some olive oil into a pot and place over a medium heat.
- Add the onion, cumin, chili, ground coriander, tomatoes, lentils, salt and pepper, stir to combine.
- Add chicken stock to the pot.
- Allow it to simmer for about 20 minutes until thick and rich.
- As the lentil stew simmers, cook the sweet potatoes by pricking all over with a fork and cooking in the microwave on HIGH for 1 minute increments until soft all the way through.
- Cut the cooked sweet potatoes into chunks and place into a bowl (I keep the skin on, it has nutrients!), add some salt and pepper and mash with a fork.
- Divide the sweet potato mash between your 6 containers then divide the lentil stew between the containers and spoon on top of the sweet potatoes.
- Sprinkle with fresh cilantro, cover and place into the fridge or freezer (or both, freeze 3, fridge 3!) until needed.
