Recipe of the Day: Lentil and Sweet Potato Stew

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:

1. Boil lentils in water for 20 minutes and drain well.
2. Peel and dice the sweet potato, carrots, onion, and celery root into small cubes.
3. In a pot over medium heat, warm half of the olive oil.
4. Add the diced vegetables and sauté for about 3 minutes, allowing them to soften slightly and absorb the oil.
5. Stir in the cooked lentils, bulgur, bay leaf, orange zest, salt, and pepper.
6. Mix in the tomato paste and sauté briefly with a wooden spoon to release its aromas.:
7. Add 1 liter of hot water to the pot.
8. Bring the mixture to a boil, then reduce to a simmer. Cook for 20 minutes, allowing the bulgur to soften and absorb the flavors.
9. Stir in the orange juice and the remaining olive oil. Mix gently to achieve a creamy texture.
10. Serve the lentil and sweet potato stew in deep bowls.

Enjoy!

Source: Argiro Barbarigou