Sweet Potato and Lentil Stew

Name: Sweet Potato and Lentil Stew with Pecan and Pomegranate
Total time: 50 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Sweet potatoes; 1 Pieces of Carrot; 1 Pieces of Red onion; 2 Pieces of Garlic cloves; 1 Pieces of Tomatoes; 60 Grams of Sun dried tomatoes; 400 Grams of Canned lentils; 2 Tbsp of Olive oil; 1 Tsp of Salt; 70 Grams of Tomato paste; 2 Grams of Dried thyme; 15 ML of Balsamic vinegar; 400 ML of Water; 1 Pieces of Vegetable stock cube; 1 Tsp of Black pepper; 1 Pieces of Pomegranate; 1 Pieces of Lemon; 1 Tbsp of Olive oil; 1 Tsp of Salt; 1 Tsp of Black pepper; 40 Grams of Pecan nuts; 15 Grams of Fresh parsley

with Pecan and Pomegranate

Hearty and nutritious, comforting and warming.

Cals 691 · Prot 28 · Carbs 118 · Fat 18

Vegan

50 min

Sweet Potato and Lentil Stew with Pecan and Pomegranate

Hearty and nutritious, comforting and warming.

Cals 691 · Prot 28 · Carbs 118 · Fat 18

Vegan

Ingredients

Stew

Sweet potatoes

400 Grams

Carrot

1 Piece

Red onion

1 Piece

Garlic cloves

2 Pieces

Tomatoes

1 Piece

Sun dried tomatoes

60 Grams

Canned lentils

400 Grams

Olive oil

2 Tbsp

Salt

1 Tsp

Tomato paste

70 Grams

Dried thyme

2 Grams

Balsamic vinegar 14*

15 ML

Water

400 ML

Vegetable stock cube 15*

1 Piece

Black pepper

0.5 Tsp

To serve

Pomegranate

1 Piece

Lemon

1 Piece

Olive oil

1 Tbsp

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Pecan nuts 2*

40 Grams

Fresh parsley

15 Grams

Allergens

*14 Sulphur Dioxide, *15 Celery, *2 Tree Nuts

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2891 / 691
Fats (g)	18.4
of which saturated (g)	1.4
Carbohydrates (g)	118
of which sugars (g)	45.5
Fibers (g)	31.1
Proteins (g)	28.2
Salt (g)	2.4

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep vegetables

Peel and chop the sweet potatoes. Peel and grate the carrot. Peel and chop the onion and garlic. Chop the tomatoes and sun dried tomatoes. Rinse and drain the lentils.

2 Start stew

Heat a large soup pot over a medium-high heat with a drizzle of oil. Once hot, add the sweet potatoes, carrot, onion, garlic and tomatoes. Cook with a large pinch of salt for 3-4 min. Add the sun dried tomatoes and tomato paste, and stir for 2 min further.

3 Add and stew

Add the lentils, thyme, balsamic vinegar, measured water, stock cube and black pepper. Bring to a simmer and reduce the heat to low. Cover with a lid and let stew for 20-25 min until the sweet potatoes are soft. Stir occasionally.

4 Prep pomegranate

Meanwhile, halve the pomegranate and hold each half over a large bowl, seeds facing down. Hit the skin with a wooden spoon, squeezing to release the seeds. Discard the shell and membrane. Combine the pomegranate seeds, olive oil and 1 Tbsp of lemon juice in a bowl. Season with a pinch of salt and pepper.

5 Chop

Chop the pecan nuts and the parsley.

6 Serve

Once the stew is done, check the seasoning and divide it among bowls. Drizzle with the pomegranate dressing. Sprinkle with the chopped pecan nuts and parsley.

More recipes like this