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Warming Sweet Potato & Lentil Stew
This one-pan wonder is the saviour of speedy weeknight dinners — using tins and storecupboard staples, embellished with fresh vegetables, it delivers a quick, easy but flavoursome supper. Similar to dhal in terms of texture and body, spoonfuls of tahini and rose harissa are added at the end for instant flavour. Any leftovers make a great lunch the following day.
👥 4 Servings⏱️ Prep & Cook: 30 min🔥 Cook: 30 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
📝 Preparation Steps
1
Place a large heavy-bottomed pan over medium–high heat and add a drizzle of olive oil. Add the onion, garlic and a sprinkle of salt and pepper. Cook, stirring frequently, for 3–⏱️ 4 minutes until softened and translucent.
drizzle of olive oilgarlic2 cloves
2
Add the chopped sweet potato, lentils, tinned tomatoes and quinoa. Fill each tin with water and pour this into the pan. Stir and bring to a gentle simmer. Leave to bubble gently for 20–⏱️ 25 minutes, stirring occasionally, until everything is tender and cooked. Add the spinach several minutes before the end of cooking.
quinoa3.5 oz
3
Once the spinach is wilted, stir through the rose harissa and tahini; adjust seasoning to taste and serve.
tahini3 tablespoons
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