This sweet potato stew is hearty and warming, also very satisfying. Filled fill vegetables, spices, it is a great source of fiber, nutrients and antioxidants. Lentils are added as good source of protein. I use a relatively small amount of lentils as my focus is vegetables but feel free to double the amount if you like.

You will need:

• 800 g sweet potatoes
• 4 bell peppers
• a few cloves of garlic
• half of red onion
• 200 g lentils
• 500 g spinach
• 1 aubergine
• 100 g spinach
• a can of chopped tomatoes
• 250 g mushrooms
• olive oil for cooking

Spices:

• Garam masala
• Smoked paprika
• Salt
• A mix of dried herbs

Let’s start by cooking lentils and chopping all ingredients. Lentils can cook while we do everything else as they are the last to go into our recipe.

Once everything’s chopped, let’s start by frying onion and garlic for a couple of minutes, then add peppers, mushrooms and aubergine. Turn heat on high and let vegetables roast for 5 minutes while constantly stirring. Roasting them will add extra flavor.

Now let’s turn heat to medium, add sweet potatoes, chopped tomatoes and a little bit of water just to cover the bottom of a pan. Mix everything, close lid and let everything simmer for about 30 mins or until sweet potatoes soften.

Once sweet potatoes are ready we add spinach, lentils and spices. Be generous with garam masala and add loads of herbs. I cover the whole surface with them, the more the better.

Mix everything again, let it simmer for about 5 minutes and voila! The stew is ready!

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