Gluten-Free Sweet Potato And Lentil Stew Recipe

About this recipe

A hearty and flavorful gluten-free stew featuring sweet potatoes, red lentils, and a medley of spices. Perfect for a comforting and nutritious dinner.

Ingredients

• 1 Kg Yellow/White Onion 1kg
• 100 G Jumbo Garlic 100g
• 1 stick Organic Celery Stick
• - Red Sweet Potato
• - Jalpur Crushed Red Chilli Pepper Flakes
• 2 Kg Natco Red Lentils (Masoor Dal) 2 Kg
• 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
• 1kg 1kg Green Pepper
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• - Ktc Vegetable Oil
• 92G Bart Hot Curry Powder
• 40G Terre Exotique "Extra" Turmeric Powder, 40G
• - Jalpur Coriander Powder Dhana Powder
• 100 G Trs Ground Cumin Jeera Powder
• - Mill & Mortar Finishing Salt Flakes Gift Set

Instructions

1. 1. Heat a large pot over medium-high heat and add 2 tablespoons of oil. Sauté 1 diced onion and 4 minced garlic cloves until the onion is golden and fragrant, about 5 minutes.
2. 2. Stir in 1 diced celery stalk, 2 peeled and cubed sweet potatoes, 2 tablespoons curry powder, 2 tablespoons turmeric, 1 tablespoon chili flakes, 2 teaspoons ground coriander, 1 teaspoon ground cumin, and 1 bay leaf. Cook for 5-7 minutes, stirring occasionally, until the sweet potatoes begin to soften.
3. 3. Add 1/2 cup red lentils and 2 cups water to the pot. Bring to a boil, then reduce the heat to low and simmer for 15-20 minutes, stirring occasionally, until the lentils are tender.
4. 4. Stir in 1 1/2 cups diced tomatoes and continue to simmer for another 10 minutes, allowing the flavors to meld. Add more water if the mixture becomes too thick.
5. 5. Skip the addition of fresh peas and proceed directly to simmering the stew for 5 minutes, stirring occasionally, until the vegetables are heated through.
6. 6. Remove the bay leaf and season the stew with salt to taste. Serve hot with your favorite gluten-free bread or on its own.