Cozy Lemony Lentil u0026amp; Japanese Sweet Potato Stew
macros per serving (4 servings)u003cbru003eu003cstrongu003eper serving:u003c/strongu003eu003cbru003eu003cstrongu003ecalories:u003c/strongu003e ~488u003cbru003eu003cstrongu003eprotein:u003c/strongu003e ~26 gu003cbru003eu003cstrongu003ecarbs:u003c/strongu003e ~61 gu003cbru003eu003cstrongu003efat:u003c/strongu003e ~17 gu003cbru003eu003cstrongu003efiber:u003c/strongu003e ~14–15 g
Servings 4 servings
Calories 488kcal
Ingredients
- 3 small japanese sweet potatoes, cut into bite-sized chunks 1 small yellow onion, diced 3 cloves garlic, minced 2 tbsp avocado oil sea salt and black pepper, to taste 1 cup red/orange lentils, rinsed and drained juice of 2 lemons 1 tsp onion powder 1 tsp garlic powder 1 tsp turmeric 1/2 tsp ground ginger 1 tsp all-purpose seasoning of choice 5 cups vegetable broth 1/4 cup nutritional yeast 1 cup plain greek yogurt a large handful freshly chopped parsley or cilantro
Instructions
- heat avocado oil in a large pot over medium heat. add onion with a pinch of salt and sauté for 4–5 minutes until softened.
- stir in garlic and cook for 30–60 seconds until fragrant. add sweet potato chunks, season with salt and pepper, and sauté for 5–7 minutes. add lentils, lemon juice, onion powder, garlic powder, turmeric, ginger, and all-purpose seasoning. stir well.
- pour in broth, bring to a boil, then reduce heat to medium-low. partially cover and simmer for 40–45 minutes, stirring occasionally.
- turn off the heat and add greek yogurt, stirring slowly into the pot.
- stir in nutritional yeast, adjust seasoning as needed, and finish with the fresh herbs.
- when reheating, warm gently over low heat on the stovetop or in the microwave, stirring occasionally, and add a splash of vegetable broth or water as needed to loosen it back to your desired consistency.