Comfort Stew - Lentil, Carrot & Sweet Potato
The Best Comfort Stew for Fall
Struggling to find a way to sneak in your veggies and smart carbs? This stew is full of veggies, not to mention satisfying lentils and sweet potatoes. Don't be turned off by the color! What it lacks in aesthetic appeal is made up for in flavor! Enjoy for dinner or reheat the leftovers for lunch. I found the flavors came out even more the next day! This one is a keeper. I used my Instant Pot, but you could certainly make in a crockpot or on the stovetop just as easily!
Prep Time: 20 minutes
Cook Time: 5 Minutes (takes about 10 minutes for the Instant Pot to pressurize)
Total time: 35 minutes
- 2 tbsp olive oil
- 2-3 medium to large carrots, sliced
- 2 medium sweet potatoes, cubed
- 1 red onion, diced
- 3 garlic cloves, minced
- 1 cup red lentils
- 1 package frozen, mixed veggies (I used cauliflower, broccoli and carrots)
- 1 can chopped tomatoes (14oz)
- 2 cups spinach (optional)
- 1 lb ground elk or turkey (optional)
- 1 tsp cumin
- 1 tbsp ground or freshly grated ginger
- 1/2 tsp coriander
- 5 cups vegetable broth
- 1/4 tsp cayenne pepper
- 1 tsp ground pepper
- 1 tsp sea salt
- 1 tbsp lemon juice
- 1 splash soy sauce or liquid aminos (my secret ingredient)
- Pumpkin seeds
- Sliced Avocado
Turn the oil Instant Pot to 'saute' mode. Heat the olive oil. Add the onion, garlic, ground elk(optional) and ginger and saute for 5 minutes, stirring, until tender.
Add the spices, salt, tomatoes, sweet potatoes, lentils, carrots, frozen veggies, soy sauce and vegetable stock.
Make sure the vent is sealed, and cook on high pressure for 5 minutes.
Release the pressure manually by releasing the valve (use caution).
Add 1 tbsp lemon juice and stir in the spinach.
Season with salt and pepper to taste.
Serve the soup garnished with roasted pumpkin seeds and sliced avocado.
If cooking over the stove top, use the same process starting but over medium heat in a large pot.