Moroccan Sweet Potato Lentil Stew

The falling, changing Autumn leaves, paired with Fall’s brisk cool air is enough to get us all in the mood for much-needed comfort food. Don’t be fooled…comfort food doesn’t need to be unhealthy.

This Moroccan stew is the perfect quick & easy, healthy, yet satisfying weekend or week-night supper, made with wholesome ingredients.


Moroccan Sweet Potato Lentil Stew
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  1. 1 tbsp olive oil
  2. 1 leek (white part only, chopped)
  3. 1 clove of garlic, minced
  4. 2 carrots, peeled + chopped
  5. 1 can lentils, rinsed and drained
  6. 1 yellow zucchini, chopped in large chunks
  7. 1 cup diced tomatoes (from a can)
  8. 1/2 cup water
  9. 3 tbsp brown sugar or coconut sugar
  10. 1 sweet potato, peeled + cubed
  11. 1 tbsp tumeric
  12. 1 tbsp dried basil
  13. 1/2 tbsp ground cinnamon
  14. 1 tsp salt
  1. In a large pot, heat 1 tbsp olive oil on medium heat
  2. Add in leeks, and carrots and sauté for 5 minutes
  3. Add in rest of ingredients and bring to a boil
  4. Reduce heat to simmer and cover with lid for 30 minutes
  5. Season with salt + pepper as needed
  1. Top with fresh parsley or cilantro!
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