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