Ingredients
- Flora Plant Butter 2 tbsp
- White onion 2 cups, chopped
- Carrot 1 cup, peeled and coarsely chopped
- Celery sticks 1 cup, coarsely chopped
- Garlic 1 clove, chopped
- Oregano 1 1/2 tsp
- Bay leaf 1
- Dried basil 1/4 tsp
- Nutmeg 1/4 tsp
- Black pepper 1/4 tsp
- Cumin 1/2 tsp
- Paprika 1 tsp
- Salt 1 tsp
- Parsley for garnish
- Water 6 cups
- Lentils 1 cup
- Sweet potato 1 cup, peeled and chopped
- Tomato paste 1 tbsp
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Lentil and sweet potato stew
British 20 Mins Prep · 60 Mins Cook
- Melt plant butter in a medium-size sauce pot.
- Sauté onions, carrots, celery, and garlic over medium heat until the vegetables begin to soften.
- Add salt, spices (oregano, black pepper, paprika, cumin, nutmeg, dried basil, and bay leaf) and tomato paste to the pot and stir. Cook for a few minutes, or until spices become fragrant.
- Add water, dried lentils, and sweet potato to the pot. Bring mixture to a boil.
- Reduce to a simmer and cover pot with lid. Cook for about 60-75 minutes, or until lentils are soft and tender.
- Garnish with fresh parsley.