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.