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Sweet Potato Lentil Stew
I love cooking sweet potatoes with a wonderful sauce.
I didn’t use only sweet potatoes, I also added red lentils and tahini, and it’s all being cooked together in an incredible sauce.
You can serve it with rice or bulgur, which absorb the sauce of the sweet potatoes.
Sometimes I eat directly from the pot — the sweet potatoes are soft, the lentils dissolve in the sauce, and the tahini gives its own incredible taste.
Truly an amazing side dish for lunch.
3 Servings
Ingredients:
600 g sweet potato (large sweet potato) cut into small cubes
2 carrots cut into small cubes
Onion cut into small cubes
3 tablespoons red / orange lentils
1 tablespoon raw tahini
2 cups water
1 tablespoon tomato paste
1 tablespoon sugar / cilantro
Spices:
1 tablespoon Moroccan paprika
3/4 teaspoon black pepper
3/4 teaspoon cumin
3/4 teaspoon salt
3/4 tablespoon a. soup
Ground black pepper
1 teaspoon salt
Preparation:
1. Heat a wide pan with 4 – 5 tablespoons of oil and fry the vegetables for about 10 minutes, stirring occasionally.
2. Add the rest of the ingredients, including the spices, bring to a boil, cover, reduce the heat a little and cook for about 30 minutes. Towards the end, check the flavors and the sweet potatoes should be soft but not falling apart.
