Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 large sweet potatoes, peeled and chopped
- 3 carrots, chopped
- 4 large cloves garlic, minced
- 1 tablespoon garam masala
- ¼ teaspoon seasoned salt
- salt and ground black pepper to taste
- 2 (16 ounce) cans chicken broth
- 3 cups water
- 4 cups chopped fresh spinach
- 1 ½ cups red lentils
Why You'll Love This Recipe
Cooking Tips
- To enhance flavor, sauté the spices in oil before adding the vegetables and lentils.
- Stir occasionally to prevent the stew from sticking to the bottom of the pot.
Step 1
Warm some olive oil in a pot over medium-low heat. Toss in the chopped onion and let it cook gently until it’s soft and translucent, about 5 minutes. Next, add the sweet potatoes, carrots, garlic, garam masala, seasoned salt, cayenne, and a bit of black pepper. Stir everything together and let it cook for another 5 minutes so the spices get to know the veggies.
Step 2
Pour in the broth and a little water, then bring the mixture up to a boil. Let it cook for around 10 minutes to help the flavors meld. Once that’s done, stir in the spinach and red lentils. Bring it back up to a boil one more time, then lower the heat and let it simmer gently until the lentils are tender—about 15 to 20 minutes. Give it a taste and adjust the seasoning if needed, then it’s ready to enjoy!
