Who doesn’t love a bit of sweet potato, mushroom and lentils, rich in plant-based protein.
If you’ve never had stewed lentils before, this home-made sweet potato; mushroom and lentil stew recipe is the one for you.
What’s in the stew?
The main ingredients are brown lentils, sliced mushroom and sweet potatoes.
Other ingredients include tomato paste, cream of coconut and bayleaf, as well as stock and seasonings.
Does this recipe call for dried lentils?
In short, yes. Only we soak them for 3-8 hours prior to cooking, to soften slightly beforehand.
If you only have canned lentils on hand this can also work; you’d just need to drain the water off and give them a rinse prior to adding.
What does this recipe pair well with?
This meal goes great with pretty much any grain, such as rice, quinoa or cous cous.
You can also enjoy it alongside salad or other light sides. If you’re feeling creative you can also try put the leftovers in a wrap.
This recipe is quick, tasty and filling. A perfect choice for those who want a nutritious one-pot meal with minimal effort.
Don’t want to try too hard for your mid-week supper? This recipe is perfect for just that.
We hope you enjoy this recipe, be sure to bookmark it for future reference and share with a vegan (or non vegan) friend!
Thanks for considering veganising it for your recipe inspiration, stay well and stay blessed.
| Prep Time | 20 Minutes |
| Cook Time | 40 Minutes |
| Passive Time | 1 Hour |
| Servings |
People
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- 1 Cup Brown Lentils Soaked (or 1 can)
- 2 Medium Sweet potatoes
- 1 Stock Cube Dissolved in 1 cup hot water
- 2 Cups Hot water From the kettle
- 30 Grams Brown Mushrooms
- 1 Tbsp Tomato Paste
- 1 Tbsp Cream of Coconut
- 2 Bayleaves
- 1 Tsp Dried thyme
- 1 Tsp Paprika
- 1 Tsp Ground Cumin
- 1 Tsp Ground coriander
- 1 Tsp Onion powder
- 1 Tsp Garlic Powder
- 1/2 Tsp Cinnamon
Ingredients
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- Drain the soaked lentils and set aside. Wash and cut sweet potato in halves lengthways, then into cubes. Preheat the kettle.
- Wash mushrooms and cut into thin slices on the chopping board, set aside. Heat a saucepan on a low-medium heat.
- Once kettle is hot, fill a 300ml cup with water and dissolve a stock cube within, pour into the pan, followed by lentils and mushrooms.
- Add tomato paste, bayleaves, cream of coconut and seasonings. Stir to combine and bring the mix to a boil.
- Add in 2 more cups of boiling water, then bring to a boil once again. Cover and simmer on a low heat (once boiling), and cook for 25-35 minutes, checking to ensure water isn’t absorbed every now and then.
- Once sweet potato and lentils are cooked through, remove from heat.
- Leave to sit for 10-15 minutes before serving, then serve alongside your favourite sides.
