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lentil, sweet potato & tomato stew
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 
Course: Main Dish
Servings: 4
Author: berry sweet life
Ingredients
  • 2 tbsp olive oil
  • 2 red onions finely chopped
  • 2 cloves fresh garlic minced
  • 2 stalks of celery finely chopped
  • 1 400 g tin chopped tomato
  • 1 1/2 cups red or black lentils
  • 4 small sweet potatoes diced into small cubes skins on
  • 3 cups boiling water
  • 1 tsp mixed herbs
  • Salt & black pepper
  • 200 ml coconut milk
Instructions
  1. Heat 2 tbsp olive oil in medium sauce pan, sauté onions and garlic until you can really smell the garlic cooking. About 3 mins on a medium heat. Add the celery and cook a little more, about 1 minute.
  2. Pour in the tin of tomato. Add the lentils, sweet potatoes and boiling water.
  3. Simmer on medium heat for about 45 minutes, check on the water every now and then and top up a little bit if it looks too thick. You want the stew to be thick but to still have a fair amount of sauce with it.
  4. Once the lentils are soft and the sweet potatoes are cooked through, add herbs, salt & black pepper to taste and coconut milk. Stir in and serve.
Recipe Notes

I like to serve this stew with some gluten free french bread.