Everything you’ll need to make this Lentil and Sweet Potato Stew
- 250 g cooked lentils (pre-boiled for 20 minutes and drained)
- 1/4 cup olive oil
- 1 medium red sweet potato, diced
- 2 carrots, diced
- 1 onion, diced
- 1 small celery root, diced
- 1 tbsp tomato paste
- 1 bay leaf
- 1/2 cup cracked bulgur
- 1/2 orange, zest and juice (organic, unwaxed)
- Salt and pepper to taste
Instructions:
- Boil lentils in water for 20 minutes and drain well.
- Peel and dice the sweet potato, carrots, onion, and celery root into small cubes.
- In a pot over medium heat, warm half of the olive oil.
- Add the diced vegetables and sauté for about 3 minutes, allowing them to soften slightly and absorb the oil.
- Stir in the cooked lentils, bulgur, bay leaf, orange zest, salt, and pepper.
- Mix in the tomato paste and sauté briefly with a wooden spoon to release its aromas.:
- Add 1 liter of hot water to the pot.
- Bring the mixture to a boil, then reduce to a simmer. Cook for 20 minutes, allowing the bulgur to soften and absorb the flavors.
- Stir in the orange juice and the remaining olive oil. Mix gently to achieve a creamy texture.
- Serve the lentil and sweet potato stew in deep bowls.
Enjoy!
Source: Argiro Barbarigou
