Sweet Potato Stew with Lentils and Spinach
- 2 Tbsp oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 Tbsp fresh minced ginger
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 2 sweet potatoes(unpeeled), chopped into bite-size chunks
- 1 1⁄2 cups red or yellow lentils, rinsed
- 6 cups baby spinach
- Salt and freshly ground black pepper
- Heat oil in a medium pot set over medium heat. Add onion and sauté for 5 minutes. Add garlic and ginger and sauté for 2 minutes. Add cumin and turmeric and sauté for 1 minute, stirring constantly.
- Add sweet potatoes, lentils, and enough water to just cover ingredients in pot.
- Simmer until lentils and sweet potato are tender, approximately 20 to 25 minutes.
- Add spinach and simmer for a few minutes, or until spinach is soft and wilted. Season with salt and pepper and serve.
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
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