Lentil & Sweet Potato Stew
- 2 tsp olive oil
- 1 yellow onion, finely diced
- 1 stalk celery, diced
- 1 carrot, peeled and finely diced
- 2 cloves garlic, minced
- Pinch each sea salt and fresh ground black pepper
- 2 cups dry green lentils, picked over
- 1 large sweet potato, peeled and cubed
- 1 bay leaf
- 4 cups low-sodium vegetable broth
- 2 plum tomatoes, seeded and diced
- 1/4 cup chopped fresh Italian parsley
- This recipe is vegan
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Bay leaf (1)
- Carrot (1)
- Celery (1 stalk)
- Garlic (2 cloves)
- Green lentils, dry (2 cups)
- Italian parsley, fresh (1/4 cup)
- Plum tomatoes (2)
- Sweet potato, large (1)
- Yellow onion (1)
- Canned Goods
Vegetable broth, low-sodium (4 cups)
- Cooking & Baking
- Each sea salt and fresh ground black pepper (1 Pinch)
- Olive oil (2 tsp)
Preparation
Read recipe preparation on cleaneatingmag.com
Social Stats
41.0Rating
1-100
1-100
2Tweets
77Facebook
Shares
Shares
0StumbleUpon
Views
Views
39PinterestPins
Recipe Stats
Published January 18, 2013 (1 month ago).
25 people saved this recipe.
