Lentil stew with sweet potatoes and spinach

Cooking 11. March 2025

Lentil stew with sweet potatoes and spinach

A warming lentil stew is just the thing on cold days - packed with healthy ingredients and wonderful flavors. In this recipe, tender sweet potato cubes, aromatic ginger and a colorful mix of spices meet filling lentils and fresh baby spinach. The combination of creamy coconut and spicy ingredients makes this stew a real feel-good dish. Whether as a quick lunch or for a relaxed dinner: This lentil stew is easy to prepare and full of flavor - perfect for warming yourself up with pleasure!

Vorbereitung 15 minutes Zubereitung 45 minutes

300 g sweet potato
100 g lentils
1 onion
2 cloves garlic
1 piece of ginger
1 tbsp coconut oil
1 tsp curry powder
½ tsp turmeric
½ tsp cumin seeds
¼ tsp chili flakes
1 tin of chunky tomatoes 400 g
approx. 400 ml vegetable stock
100 g baby spinach
Salt, pepper
Sour cream, cashew nuts to serve

Preparation

Peel and wash the sweet potato and cut into approx. 1 cm cubes. Rinse the lentils. Peel the onion, ginger and garlic; finely chop the onion and ginger, crush the garlic.
Heat the coconut oil in a large pan. Sauté the onion, garlic and ginger for 3-4 mins. Add the lentils, sweet potato and spices (curry, turmeric, cumin, chilli flakes) and sauté for 1 min.
Pour in the tomatoes and 250 ml vegetable stock. Cover and simmer over a low heat for 25-30 minutes, stirring occasionally and adding stock if necessary.
Wash the baby spinach and fold in briefly until it collapses. Season the stew with salt and pepper, serve with sour cream and cashew nuts.

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