Sweet Potatoes Loaded With Lentil Stew

By Tara Kemp

Jan 09

Sweet Potatoes Loaded With Lentil Stew

AuthorTara Kemp
Rating

Lentil stew has the comfort of warm soup, made extra hearty and filling by the lentil base. The fresh rosemary and thyme in this recipe make it especially aromatic. This is the perfect meal for a chilly evening at home or to serve for guests at a dinner party. (Photo by Nina Gelbke of Naturally Nina)

Sweet-Potatoes-Lentil-Stew-900x900
Yields3 ServingsCategory,
Prep Time20 minsCook Time1 hr

 3 Medium sweet potatoes
 1 cup Green or brown lentils, dry
 1 Red onion, diced
 3 Celery stalks, chopped
 2 Carrots, chopped
 46 Garlic cloves
 1 cup Mushrooms, sliced
 1 cup Cherry tomatoes, sliced
 0.25 cup Fresh thyme
 0.25 cup Fresh rosemary
 23 Swiss chard, chopped
 1 Lemon, juiced

1

Preheat oven to 350 degrees. Poke sweet potatoes and bake for 1 hour or until soft.

2

In a pot, combine lentils, onion, celery, carrots, and garlic with 4 cups water. Bring to a boil then simmer for approx. 30 minutes.

3

Add mushrooms, tomatoes, and spices, and simmer another 7-10 minutes.

4

Check to be sure that lentils are soft. Remove from heat. Stir in swiss chard and lemon juice.

5

Slice open sweet potato and spoon lentil stew into crevice.



Nutrition Facts

Serving Size 1 potato + 2 cups soup

Servings 3


Amount Per Serving
Calories 385.4
% Daily Value *
Total Fat 2g4%
Total Carbohydrate 80.8g27%
Dietary Fiber 17.1g69%
Protein 18.9g38%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

By Jamie Koonce, DACM, L.Ac, Dipl.OM
Nourishing-Potatoes-and-Beans
By Jamie Koonce, DACM, L.Ac, Dipl.OM
By Jamie Koonce, DACM, L.Ac, Dipl.OM
By Jamie Koonce, DACM, L.Ac, Dipl.OM
By Jamie Koonce, DACM, L.Ac, Dipl.OM
By Jamie Koonce, DACM, L.Ac, Dipl.OM
By Jamie Koonce, DACM, L.Ac, Dipl.OM

Ingredients

 3 Medium sweet potatoes
 1 cup Green or brown lentils, dry
 1 Red onion, diced
 3 Celery stalks, chopped
 2 Carrots, chopped
 46 Garlic cloves
 1 cup Mushrooms, sliced
 1 cup Cherry tomatoes, sliced
 0.25 cup Fresh thyme
 0.25 cup Fresh rosemary
 23 Swiss chard, chopped
 1 Lemon, juiced

Directions

1

Preheat oven to 350 degrees. Poke sweet potatoes and bake for 1 hour or until soft.

2

In a pot, combine lentils, onion, celery, carrots, and garlic with 4 cups water. Bring to a boil then simmer for approx. 30 minutes.

3

Add mushrooms, tomatoes, and spices, and simmer another 7-10 minutes.

4

Check to be sure that lentils are soft. Remove from heat. Stir in swiss chard and lemon juice.

5

Slice open sweet potato and spoon lentil stew into crevice.

Sweet Potatoes Loaded With Lentil Stew

About the Author

Tara Kemp is the Director of Nutrition Education at Mastering Diabetes. She has been active in the field of health and nutrition for many years, including working with Forks Over Knives, Engine 2, and Dr. Neal Barnard and the Physicians Committee for Responsible Medicine. Tara has a bachelor's degree in Education from Bucknell University, a Certificate in Plant-Based Nutrition from eCornell, and is a Certified Food For Life Instructor through the Physicians Committee.