Tender little lentils cozy up so nicely with earthy sweet potatoes and smooth coconut milk. Every mouthful is just bursting with bright basil, ginger, and a hint of Thai chilies. Deliciousness, my friends. You know I couldn’t help but come up with another 45-minute, one-pot meal, right? While making this stew, the heavenly aroma filled the kitchen, making it hard to resist talking to the food. I prefer my lentils on the softer side, so I let the dish simmer until they were almost mushy. Ah, perfect. If you like yours a bit firmer, just cook them for less time. I’m always here for you when you need super-obvious cooking advice.
How to Make Sweet Potato Lentil Stew
Step #1: In a large Dutch oven (or other heavy-bottomed pot), heat your butter and oil over medium-high heat. Once your oil is hot, add the onions, chilies, and garlic and cook, stirring frequently, for 2 minutes. Step #2: Add in your broth, potatoes, and lentils, and bring the mixture to a boil. Reduce the heat to low and simmer for 20-25 minutes until the sweet potatoes can be cut with a fork but haven’t turned to mush. Step #3: Add in the can of tomatoes and the turmeric, then grate your ginger directly into the pot. Let the mixture cook for another 3 minutes or so, then stir in your coconut milk and spinach. Once your spinach is wilted and your dish is heated through, remove from heat and serve over rice. Top with fresh basil. When ready to reheat, warm the stew in a pot over medium heat, stirring occasionally, until heated through.
