Lentil and Sweet Potato Stew
This winter comfort meal is perfect for lunch or dinner!
Serves
4
Prep
10 mins
Cook
40 mins
Method
-
Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until onion is soft and translucent, about 5 minutes.
-
Add lentils, sweet potatoes, broth (or water), oregano and salt and pepper to the pot and bring to a boil. Reduce heat to low and simmer for 20-25 minutes or until lentils are tender.
-
Once stew is cooked, add spinach and stir until wilted, about 2 minutes.
-
Combine Greek yoghurt and lemon juice in a small bowl and mix thoroughly.
-
Serve stew hot with a dollop of Greek yoghurt on top and enjoy!
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 cups red lentils, rinsed and drained
- 2 medium sweet potatoes, peeled and cubed
- 6 cups vegetable broth
- 1 teaspoon dried oregano
- 2 cups fresh spinach, roughly chopped
- For the Greek yoghurt:
- 1 cup plain Greek yoghurt
- 2 tablespoons freshly squeezed lemon juice
