Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 can (400 ml) coconut milk
- 1 cup lentils (red or green), rinsed
- 4 cups vegetable broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 can (330 ml) juniper teager non-alcoholic vegetable stock
Instructions
- Step 1: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
- Step 2: Stir in the minced garlic and cook for an additional minute until fragrant.
- Step 3: Add the diced sweet potatoes and rinsed lentils to the pot, followed by the vegetable broth. Bring the mixture to a boil.
- Step 4: Once boiling, reduce the heat to low and stir in the coconut milk. Let it simmer for about 20 minutes or until the sweet potatoes are tender and the lentils are cooked through.
- Step 5: Finally, pour in the juniper teager non-alcoholic vegetable stock, stirring well to combine. Allow it to simmer for an additional 5 minutes before serving. Enjoy your stew warm!
Notes
- For optimal freshness, store any leftover stew in an airtight container in the refrigerator for up to three days, or freeze it for longer storage.
- When reheating, add a splash of vegetable broth or water to loosen the stew if it’s thickened in the fridge, and gently warm it on the stove over low heat for even heating.
- This hearty stew pairs wonderfully with a side of crusty bread or a fresh green salad to balance its richness and enhance your meal experience.
- For an extra layer of flavor, consider adding a pinch of smoked paprika or cumin while cooking to complement the sweetness of the sweet potatoes and the creaminess of the coconut milk.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 9g
- Trans Fat: 0g
- Protein: 5g