Curried Lentil & Sweet Potato Stew
Ingredients
-
1
tablespoon
olive oil
-
½
medium
onion (diced)
-
5
cloves
garlic (minced)
-
1
pound
sweet potatoes (cut into 1-inch dice, with peel still on)
-
1
cup
green lentils (rinsed and picked over)
-
2
teaspoons
curry powder
-
½
teaspoon
salt
-
1
14.5-ounce can
diced tomatoes
-
5
cups
vegetable broth (or chicken broth)
-
½
cup
plain yogurt
-
¼
cup
cilantro (fresh)
Instructions
- 1. Heat the olive oil in a pot or Instant Pot on the sauté setting.
- 2. Add the diced onion and cook until softened, about 3-4 minutes.
- 3. Stir in the minced garlic, sweet potatoes, lentils, and spices, cooking for another minute or two.
- 4. Pour in the diced tomatoes and broth.
- 5. For stovetop: Bring to a boil, then reduce to a simmer and cook until tender, about 15 minutes.
- 6. For Instant Pot: Secure the lid, set the valve to sealing, press the soup button, and reduce the time to 3 minutes.
- 7. Once done, wait for the steam to release naturally before opening the lid.
- 8. Serve warm topped with yogurt and fresh cilantro.
Nutrition Facts (estimated)
Servings
5
Calories
268
Total fat
4g
Total carbohydrates
47g
Total protein
12g
Sodium
1238mg
Cholesterol
3mg
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