My Mothers Lentil Stew with Sweet Potatoes | EASY One-Pan Recipe
This Lentil Stew with Sweet Potatoes is what heartwarming feel-good food is all about. We´re talking simple & healthy ingredients, easy to make and packed with a ton of flavors. Serve this stew next to a crunchy baguette and a bottle of Spanish wine for a complete and delicious meal.
To make this recipe I used brown lentils. But you can also use green lentils if you like. Either way, make sure to not use red lentils. As with the method we will be cooking them in, they will split open and easily break apart.
For the liquid I used water. But you can always use vegetable broth or even chicken broth. My mother just prefers to use water to make her lentils, that way the liquid doesn´t over power the flavors of the stew.
TIPS & TRICKS to Make this Recipe: Make sure to season the lentil stew at the very end. If you season the lentils before they´re cooked, they will take longer to cook and have a tough texture to them.
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Watch the Video Below on How to Make My Mothers Lentil Stew with Sweet Potatoes
My Mothers Lentil Stew with Sweet Potatoes
- 2 tbsp extra virgin olive oil 30 ml
- 1 onion
- 4 cloves garlic
- 1 red bell pepper
- 1 green bell pepper
- 1 carrot
- 1 tsp sweet smoked Spanish paprika 2.50 grams
- 2 tomatoes
- 2 sweet potatoes
- 1 cup dried brown lentils 130 grams
- 5 cups water 1200 ml
- 1 bay leaf
- pinch sea salt
- dash black pepper
- fresh parsley
Finely chop the onion, roughly chop the garlic, finely chop the bell peppers and roughly chop the carrot (peeled)
Heat a stock pot with a medium heat and add in the olive oil
After a couple of minutes add in the chopped vegetables, mix continuously, after 3 to 4 minutes and the vegetables are lightly sauteed, add in the paprika, quickly mix together, then add in the tomatoes finely grated, mix together and then simmer without mixing
In the meantime, cut the sweet potatoes (peeled) into 3/4 inch (2 cm) thick bite-sized pieces and add the lentils into a fine sieve and rinse under water
Once the grated tomato has thickened, about 4 minutes, add in the chopped sweet potatoes, the dried lentils, the water and the bay leaf, turn it up to a high heat and give it a gentle mix
When it comes to a boil, place a lid on the pan and lower to a low heat, simmer for 20 to 25 minutes or until the lentils and sweet potatoes are cooked through
After 20 to 25 minutes and the ingredients are cooked through, season the stew with sea salt & black pepper, gently mix together and then remove from the heat
Transfer into shallow bowls and garnish with fresh parsley, enjoy!
Get the Spanish Paprika I used to make this Recipe
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