Single Batch: Serves 5-6, Double Batch: Serves 10-12
Total Time: 1 Hour
Ingredients:
1 sweet onion
1 Tbps olive oil
1 Tbps cumin
1 tsp paprika
1 tsp tumeric
1 tsp cinnamon
1 pinch ground cloves
1 pinch allspice
Salt & Pepper to taste
4 sweet potatoes
1 can 28 oz. crushed tomatoes
1 can garbanzo beans
1 cup dried lentils
32 oz. vegetable broth
Toppings:
Lemon juice
Cilantro
Directions:
- Dice onion and saute with olive oil on medium heat for 5 minutes in a medium sized pot
- Add spices to onions (cumin, paprika, turmeric, cinnamon, cloves, allspice) for 2-3 minutes, this makes the spices more fragrant!
- Cut sweet potatoes into 1 inch cubes
- Add sweet potatoes, tomatoes, garbanzo beans, lentils, and vegetable broth to the medium sized pot with onions and bring to a boil. Cover pot, turn the heat down to low, and let simmer for 30 minutes
- Add lemon juice (about 1 Tbps per serving) and cilantro to individual bowls
- Enjoy!
We just ate this stew in the middle of July. I just couldn’t wait until fall! I love how the flavors complement each other (spices, lemon, & cilantro) and how I get tons of protein & complex carbs all in one vegan meal. Also… turmeric! This superfood reduces inflammation, relieves pain, improves liver function, and aids in your digestion.
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