We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Cyclistia Icon
Cyclistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Vegan Lentil and Sweet Potato Stew
Vegan Lentil and Sweet Potato Stew

Vegan Lentil and Sweet Potato Stew
A hearty and nutritious stew perfect for a post-training lunch.
Vegan Lentil and Sweet Potato Stew

Provides a balanced mix of carbohydrates, protein, and fiber to replenish energy stores and support muscle recovery.

Ingredients:
1
Servings
  • 1
    tbsp
     olive oil
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 100
    g
     carrot
  • 100
    g
     celery
  • 200
    g
     sweet potato
  • 400
    g
     canned tomatoes
  • 500
    ml
     vegetable broth
  • 150
    g
     brown lentils
  • 100
    g
     spinach
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 40 minutes
Vegan Lentil and Sweet Potato Stew
Instructions:
  1. Heat olive oil in a large pot over medium heat.
  2. Add chopped onion and minced garlic, sauté until onion is translucent.
  3. Add diced carrot and celery, cook for another 5 minutes.
  4. Stir in diced sweet potato and canned tomatoes.
  5. Pour in vegetable broth and bring to a boil.
  6. Add rinsed lentils, cumin, coriander, salt, and pepper.
  7. Reduce heat to low, cover, and simmer for 25-30 minutes until lentils are tender.
  8. Stir in spinach and cook until wilted.
  9. Adjust seasoning to taste before serving.
Nutrition Per Serving 1500 g Per 100g
Energy 800 kcal 53 kcal
Protein 30 g 2.0 g
Fibre 25 g 1.7 g
Salt 2 g 0.1 g
Sugar 20 g 1.3 g
Carbohydrates 130 g 8.7 g
Fat 20 g 1.3 g
  • 1
    tbsp
     olive oil
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 100
    g
     carrot
  • 100
    g
     celery
  • 200
    g
     sweet potato
  • 400
    g
     canned tomatoes
  • 500
    ml
     vegetable broth
  • 150
    g
     brown lentils
  • 100
    g
     spinach
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Heat olive oil in a large pot over medium heat.

Add chopped onion and minced garlic, sauté until onion is translucent.

Add diced carrot and celery, cook for another 5 minutes.

Stir in diced sweet potato and canned tomatoes.

Pour in vegetable broth and bring to a boil.

Add rinsed lentils, cumin, coriander, salt, and pepper.

Reduce heat to low, cover, and simmer for 25-30 minutes until lentils are tender.

Stir in spinach and cook until wilted.

Adjust seasoning to taste before serving.

Contact About
Privacy Policy Terms of Service Sitemap