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Lentil and Sweet Potato Stew

Lentils and sweet potatoes are rich in both soluble and insoluble fiber, which help maintain regular digestion and feed beneficial gut bacteria. This stew is hearty, comforting, and packed with gut-supportive nutrients.
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Servings 4 people

Ingredients
  

  • 1 cup dried green or brown lentils rinsed
  • 2 medium sweet potatoes peeled and diced
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 2 carrots diced
  • 1 bell pepper chopped
  • 1 can 14 oz diced tomatoes, with juice
  • 6 cups vegetable broth
  • 2 teaspoons ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh parsley for garnish

Instructions
 

  • In a large pot, heat olive oil over medium heat.
  • Add chopped onions and garlic; sauté until translucent, about 5 minutes.
  • Stir in diced carrots and bell pepper; cook for another 3-4 minutes.
  • Add in the sweet potatoes, lentils, diced tomatoes, vegetable broth, cumin, paprika, thyme, and bay leaf.
  • Bring the mixture to a boil, then reduce heat to low and cover.
  • Simmer for 30-35 minutes, or until lentils and sweet potatoes are tender.
  • Season with salt and pepper to taste; remove the bay leaf before serving.
  • Ladle into bowls and garnish with fresh parsley.