Lentil Yams Green spinach Stew


Lentil and Sweet Potato Stew

Video taken from the channel: Elsa Brobbey



Video taken from the channel: Living Veg


Sweet Potato & Lentil Recipe Vegan Ready in 15 mins Super Easy

Video taken from the channel: How To Cook Great



Video taken from the channel: viewrama



Video taken from the channel: Sprout Nutrition


1-Pot Spiced Sweet Potato Lentil Soup | Minimalist Baker Recipes

Video taken from the channel: Minimalist Baker


€1 Healthy Vegan Stew | Sweet Potato and Spinach | The Happy Pear

Video taken from the channel: The Happy Pear

1 1/4 cup green lentils 4 cups (32 ounces) vegetable broth (certified gluten-free if necessary) 1 cup water 1 yellow onion, cut in half 3 garlic cloves, peeled and smashed 1 bay leaf saffron, pinch 1/2 teaspoon turmeric sea salt, to taste 1 teaspoon ground ginger 2 medium carrot, peeled and diced 1. 1 tablespoon olive oil 1 onion, diced small 3 cloves garlic, minced 1 carrot, peeled and diced small 1 celery stalk, diced small 2 small sweet potatoes, peeled and cut into 1/2 inch cubes 2 teaspoons dried thyme 1/2 teaspoon ground dried rosemary. Instructions In a large pot, sauté the onion and celery in the olive oil (2 tablespoons) over medium-high heat until tender and Add garlic; sauté until fragrant (about 1 minute). Add the chicken broth (6 cups), diced sweet potatoes, lentils, tomatoes, and spices.

Bring to. Earthy Moroccan Sweet Potato Lentil Stew recipe with cumin, coriander and smoked paprika. Hearty, detoxing and loaded with protein and micro nutrients from fresh kale and spinach, this recipe needs to be on repeat all year long.

This wintery lentil stew starts with a base of aromatics, the usual suspects: garlic, onion, carrots. Ingredients 1 Tbsp olive oil 1 onion, diced 2 cloves garlic, minced 2 cups green lentils, rinsed 1 large sweet potato, peeled and cubed 6 cups vegetable broth 2 bay leaves 1/2 tsp. turmeric 1/4 tsp. cumin 1/2 tsp. black pepper. Ingredients.

3 tablespoons olive oil. 1 pound sweet potatoes (about 2 medium sweet potatoes), peeled and cut into 3/4-inch cubes. 1 medium yellow onion, chopped.

3 tablespoons Thai red curry paste. 3 garlic cloves, minced (about 1 tablespoon) 1. Lentil Stew with Spinach and Potatoes Reflecting the cuisines of Israel and the surrounding Mediterranean Middle Eastern countries, this meatless stew. Directions.

In a 3-qt. slow cooker, combine the first nine ingredients. Cook, covered, on low 5-6 hours or until vegetables and lentils are tender. Add carrot, celery, and sweet potatoes. Cook until vegetables soften, about 5-7 minutes. 2. Stir in the lentils, vegetable broth, and water.

Add the diced tomatoes, bay leaves, thyme, and rosemary. Season with salt and pepper and stir. Cook on medium-low heat for about 35-40 minutes or until lentils are cooked.

3. This Ethiopian lentil stew is made with veggies and hearty potatoes simmered in berbere-spiced red lentils, for a healthy and flavor-packed dish that’s totally doable on a busy weeknight. If you go to an Ethiopian restaurant you should find something on the menu that looks something like this dish, but it would be called misir wat, and it.

List of related literature:

Bring to a high boil, cover, reduce the heat to low, and simmer for 15 to 20 minutes or until the lentils and sweet potatoes are tender but not mushy.

“The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less” by Brandi Doming
from The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less
by Brandi Doming
Time Incorporated Books, 2018

Add the potatoes and carrots, and simmer for 10 minutes more or until the potatoes and lentils are just tender.

“The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day” by Didi Emmons
from The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day
by Didi Emmons
Harvard Common Press, 1997

With a slotted spoon, transfer the cooked onions and garlic to the lentil mixture; stir in the spinach, cumin, coriander, lemon juice, a bit of salt and pepper, and 1 cup water.

“Cooking with the Bible: Biblical Food, Feasts, and Lore” by Anthony F. Chiffolo, Rayner W. Hesse
from Cooking with the Bible: Biblical Food, Feasts, and Lore
by Anthony F. Chiffolo, Rayner W. Hesse
Greenwood Press, 2006

Add the lentils, bay leaves, and salt, and simmer over medium heat for 10 minutes.

“Path of Practice: Ayurvedic Book of Healing with Food, Breath and Sound” by Maya Tiwari
from Path of Practice: Ayurvedic Book of Healing with Food, Breath and Sound
by Maya Tiwari
Motilal Banarsidass Publishers Pvt. Limited, 2002

Add the lentils and 3 cups of the vegetable stock, and simmer for 20 minutes, or until the lentils become very tender.

“The Sexy Vegan Cookbook: Extraordinary Food from an Ordinary Dude” by Brian L. Patton
from The Sexy Vegan Cookbook: Extraordinary Food from an Ordinary Dude
by Brian L. Patton
New World Library, 2012

Stir in the parsley, bay leaf, and lentils and cook to flavor with the vegetables, about 2 minutes.

“The Tucci Cookbook” by Stanley Tucci
from The Tucci Cookbook
by Stanley Tucci
Gallery Books, 2012

Stir in sweet potatoes, lentils, broth, water, and salt; heat to boiling over high heat.

“The Good Housekeeping Cookbook” by Susan Westmoreland
from The Good Housekeeping Cookbook
by Susan Westmoreland
Hearst Books, 2004

Reduce heat to low and simmer, uncovered, until lentils are tender and resemble coarse puree, 20 to 25 minutes.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Add the lentils, lower the heat to medium-low and simmer until they are tender, 35 to 45 minutes.

“The Complete Italian Vegetarian Cookbook: 350 Essential Recipes for Inspired Everyday Eating” by Jack Bishop, Ann Stratton
from The Complete Italian Vegetarian Cookbook: 350 Essential Recipes for Inspired Everyday Eating
by Jack Bishop, Ann Stratton
HMH Books, 1997

Add the lentils, reduce the heat to low, and simmer, uncovered and stirring occasionally, until just tender but still firm, about 20 minutes.

“Encyclopedia of Jewish Food” by Gil Marks
from Encyclopedia of Jewish Food
by Gil Marks
Houghton Mifflin Harcourt, 2010

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • OMG all things I love in one pot!!!! This is going to be my weekend meal�� Thank you for always sharing the most amazing meals.

  • We made this today. It wasn’t a “wow!” recipe for us but it was pretty easy and very filling. Ours came out to 4 portions only hehe.

  • My husband decided that we should eat vegetarian two times a week. He doesn’t know that we usually eat vegan. Made this dish and we both loved it. So much flavor and filling. Thanks so much for all you do.
    BTW: you don’t need the background music. We love you guys on your own.

  • A truly complete dish. I prepare it with the vegetables that I have in the fridge, but I will try to cook it with your ingredients. Very cheap dish, but full of colors and flavors.

  • The Stew looks delicious. I know of 3-4 Vegan channels I use that are anti Oil, don’t have any problems with using Microwave cookers, Teflon non stick Pans etc. Where as I wouldn’t dream of using non stick( Teflon) or Microwave’s to cook my food. But don’t think a small amount of Oil is worth worrying about, I prefer a Cast Iron frying Pan that are non stick, and the more you use them the more ‘Seasoned’ they become. I say this re Non Stick and Oil, because it’s not healthy to cook food with Teflon coated Pans, and a small amount of Oil would at least be non toxic!

  • I made this last night, it was soooooo tasty. Thank you guys for a great meal! God bless
    We used red lentils instead of beans cause we didn’t have any on hand and I doubled the curry powder. Delicious!

  • Excellent dish! Made it last night and we loved it. But be aware: It makes tons! I halved the recipe, and we have plenty left for another two-person dinner.

  • Super delicious and cheap I managed to get 7 meals out of this recipe 6 for the freezer and 1 for now. Dudes keep these recipes a comin.

  • Hey, I would like to know if soaking the red lentils overnight is necessary? What if I didn’t, can I add them into the pot just like I would its soaked counterpart?? Please, I would like to know, thank you!

  • this looks so warming yummy cozy! i have most everything on hand except sweet potatoes, but i do have a butternut squash. could that work maybe? i know they have different textures but the flavor is similar enough that maybe it wouldn’t stray too far from the original ��

  • Brilliant thanks din dins 4 tomorrow!And can turn it into a sneaky homeschool lesson by getting my 8 year old to write out the recipe��

  • Oh my gosh this looks delish. As always you knock it out of the park lads. I’d. Like to see more on sweet potatoes focused on (as usual) batch recipes that freeze well. They’re so healthy and I love them so much. Buying the big bags from Costco is so much more economical but it can be a challenge to use them up before spoilage sets in. And more with oats. I used to be a horse in my previous life.

  • Are you still advocating using cashew nuts..I use them for everything but my son is telling me that they are shelled by unethical means.

  • I love your recipies! Could you let us know if they are suitable for freezing? I live on my own and would never eat the same dish 2-3 days in a row. It’s handy to freeze and then I can just heat them up after work. In particular the hummus/pesto can I freeze smaller portions of them? Thanks

  • One of your best videos i think, thanks to all the detailed explanations you give to all the newcomers to cooking (even sized slicing, non-oil-option, roasting to steaming, balance of 5 flavors, etc). For me personally i would want you guys to try to tackle meals with not to many ingredients and food combining. As i often feel you are overloading your meals with all the flavor there is, which is great on one side, but my flimsy digestion cant handle it.

  • I’m not, and never will be vegan, but I’m trying to incorporate more dishes without animal produce in my diet, and this looks delish.

  • Random: I would love to see you guys do a cooking lesson for the gaffigan family for one of their dinners they stream. I really think if they ate yummy vegan food it would change their lives!!!!!…and influence many people who watch them…im gonna wish

  • The recipe link doesn’t bring me to the recipe. It brings me to ALL recipes. Can’t find it. And one of the links doesn’t seem to work so I also can’t search…. Could you please provide the direct link?

  • Everyone I have made this for absolutely loves it! It travels well, too. Thank you for sharing this excellent video recipe…it’s a keeper!

  • Just had to come here and say this is hands down my favorite curry/dhal recipe!! I make it all the time and making it right now. <3

  • Hi chaps. I’ve been plant-based since November last year and I feel so much better than I ever did. I watch my calorie intake and therefore weigh everything I cook then count the calories up it’s amazing how much food you can eat for 300 calories. I was wondering if you put an estimation of the nutrition of each of your dishes and if you do, where is it?!! Would it be possible to put your ingredients with nutrition below each video please? I’m an Englishman living in Qatar and can’t get all the ingredients you use but I am so grateful to the two of you (and your production team) for helping me make delicious meals. Many thanks. Cliff

  • Oh wow, it looks so yummy. Very healthy. I will be making this soon. Probably will just use regular canned beans. I would like more recipes that use mushrooms as they are good for your immune system. Also anything with greens.

  • Your recipe has the best balance of spices ive ever tried like for red lentil dahl wow this will always be my reference thank you so much ❤

  • I took the liberty to swap the spinach for cauliflower leaves (I know, I cooked them longer 😉 and the beans for chick peas. Man was it delicious!!!
    Thanks a lot, bros! 😉

  • The tinned lentils which have a sauce were on offer and I bought them initially by mistake and then rinsed them and they are fine without the sauce so I now use them as my go to for tinned lentils.

  • Just made this. Tastes delicious. One pot wonders are my favorite, because they taste great, are super easy to make and will last a couple of days. Thanks, guys!

  • Okinawa sweet potatoes are purple sweet potatoes that have high antioxidant that give the purple color to stuff like black grapes, purple cabbage, blueberries, etc. The antioxidant is called anthocyanin. Something to consider if going for that super long life.

  • Someone in my house is trying to lose weight, finding it difficult despite me presenting Salads of every description….I’ll try making a bucketful of this for a change & ��!!!! Wondering if good old fashioned spuds would work instead of Sweet Potatoes?

  • I made this yesterday. I didn’t enjoy it. It was far too bland for me. Maybe if veg stock was used instead of water, plus a tin of tomatoes, it might have been better

  • im making this tomorrow is it necessary to soak the lentils overnight? And can i use water and veggie stock im only asking because i dont have that much veggie stock

  • Looks nice, i will try this one.
    My daughter’s 26 now it seems a lifetime since we used to cook together enjoy it while it last’s they soon grow up

  • wonderful recipe! Thank you! I used heirloom eye-of-the-goat beans from Rancho Gordo from California because I had already cooked them up and baby bok choyl So GOOD!!

  • I’m not a fan of sweet potatoes but I want to give this dish a try, it looks delicious! I’m sure you could live of that dish only all your life and be healthy because it’s packed with nutrients! ��