Green lentil and sweet potato stew is a fantastic one pot family meal. Comforting, filling and tasty this delicious hearty stew will stick to your bones!
Folks, all I can say is thank goodness for this amazing green lentil and sweet potato stew.
It’s seen Lady Lynne and I through some pretty grueling weather conditions and long dark cold nights this winter in Scotland.
Maybe now with April being here things will change?
Haven’t I just written “welcome to March” recently?
Oh well if time is flying by, maybe in no time at all we’ll all be into summer and some warmer weather which we could certainly do with!
But wishing for summer aside, let’s talk about this amazing green lentil and sweet potato stew.
This is a thick, hearty lentil and potato stew.
We like our stew’s thick so feel free to add more liquid to alter the consistency to suit your taste. No problems.
The reason why we like this being a thick stew is that we can spoon it onto slices of crusty bread!
Now that may not exactly be the conventional way to eat and enjoy a stew, but I’m no conventionalist.
I say “do what feels right”, and what’s feels right here is mouthfuls of crusty bread topped with this lentil sweet potato stew!
You’ll find this lentil and sweet potato stew extremely filling.
It’s also really cheap to make too. I can get 6 portions of this recipe for just a few pounds!
Folks, when it comes to affordable healthy eating, lentils are just brilliant.
Not only are they abundant in nutritional goodness but they’re also extremely versatile in the kitchen. There’s just so many ways to cook lentils and eat them without getting bored.
Always make sure you have lentils as one of your kitchen staples.
I always have red lentils and green lentils to hand. It’s easy enough to put together a cheap lentil meal like this green lentil and sweet potato stew or a simple lunch like Carrot and Lentil Soup.
Why This Green Lentil And Sweet Potato Stew Is Good For You
- It’s made from green lentils which contain high levels of soluble fibre which help to lower cholesterol levels.
- Sweet potatoes have a lower GI than white potatoes. Their natural sugars are slowly released into the bloodstream.
- Both green lentils and sweet potatoes are a source of vitamin B6 which manufactures hemoglobin, a red protein essential for transporting oxygen in the blood.
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Other Popular Green Lentil Recipes For You To Try
- Vegan green lentil dahl is simply delicious, mouth-watering and perfect as a meat free dinner. Filling and with just the right amount of chilli spice, even meat eaters will find this agreeable too!
- Green lentil shepherd’s pie is a comforting and delicious recipe. Topped with a creamy tasting cauliflower mash it’s so full of flavour it’ll soon become a family favourite!
- Green lentil lasagne is a delicious meat free vegetarian lentil lasagne recipe. With a mozzarella filling which compliments the nutty flavour of the lentils. And a tasty rich melted cheese bechamel sauce topping. This lentil lasagne is amazing!
Coming Thursday on Neil’s Healthy Meals
Right, what’s next?
Well coming on Thursday I’ve got a brilliant new tasty Lemon Blueberry Yogurt Cake recipe.
Hope you can join me then for that recipe! 🙂
Green Lentil And Sweet Potato Stew Recipe
It’s perfectly easy to make this lentil sweet potato stew recipe vegetarian or vegan.
Just ensure that you substitute the Worcester Sauce (which normally contains anchovies) for a suitable alternative.
I’ve seen that a vegetarian version does exist in some shops, or you could make your own vegan version using this Vegan Worcestershire Sauce Recipe.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe if you like it! 🙂
Green Lentil And Sweet Potato Stew
- 1 tbsp olive oil
- 1 onion diced
- 1 clove garlic crushed
- 300 g green lentils rinsed
- 2 medium sized sweet potatoes peeled and chopped
- 2 x 400g can chopped tomatoes
- 500 ml Vegetable stock
- 1/2 teaspoon paprika
- 1 teaspoon Worcestershire sauce
- Freshly ground salt and pepper
- 2 tbsp freshly chopped parsley
- Heat the olive oil in a large pot over a medium heat and sauté the onion and garlic for 3 – 4 minutes.
- Add the green lentils, sweet potato, chopped tomatoes, stock, paprika and Worcestershire sauce to the pot. Stir well, bring to the boil then turn down to simmer and cook for about 45 minutes, stirring every now and then until the lentils are cooked. Add more boiled water from a kettle if stew needs more liquid. Season to taste.
- Serve with the parsley sprinkled over and some crusty bread.