Lentil and Sweet Potato Stew

I was watching The Chew the other day, and they were all raving about this Red Lentil and Sweet Potato Stew. I didn't have any plans for dinner that night, and I knew that I had most of the ingredients on hand so I thought I would give a variation of it a try. I am sure glad I did! I love this stew! It is sweet and hearty. It has no meat in it, but it is still very satisfying. It's a little spicy, but that can always be dialed down to your preference. My little ones ate it just fine (though they did comment that it was a little spicy). After my first bowl, I wanted another and another and another. I had wished that I made a bigger batch, so I could have some to freeze for later. But, I didn't so I will just have to make it again very soon. :)

   I just took a quick shot of my daughter's bowl before she ate dinner, so that is the picture you see. It is chocked full of tasty veggies (I actually added more than the original recipe), so I know my family is eating well. In case you're wondering, I served the stew with these Whole Wheat Cheddar Garlic Drop Biscuits (I reduced the amount of milk in the recipe because they were too wet). Everyone loved the dinner and cleaned their bowls. Some even asked for seconds. It's a definite win in my book. 

   Here's my recipe:

adapted from Red Lentil and Potato Stew

Lentil and Sweet Potato Stew

Coconut oil (or oil of choice)
1 Onion (finely chopped)
Salt and Pepper to taste
7 Carrots (sliced coins)
2 Large Celery Ribs (diced)
3 Garlic cloves (finely minced - 3 teaspoons)
1 cup Lentils (rinsed)

1 cup Split Peas (rinsed) (*you can substitute lentils if you prefer)
2 teaspooons ground Cumin 
1 teaspoon Coriander (toasted and ground)
3/4 teaspoon Chipotle Chili Powder
1/2 teaspoon Turmeric

5 cups Broth/Stock of choice (veggie, chicken or even water - I used chicken broth)
1 cup Water
1 medium to large Sweet Potato (diced; about 2 cups - I don't even peel it!)

1 small Zucchini (diced, about 1 cup)
1 bunch Kale (finely shredded)

In a heavy bottomed pot (with a lid) over medium-high heat, add about 4 tablespoons of oil. Once the oil is hot, add the onion. Season with salt and saute for 4 to 5 minutes, or until soft and a little brown. Add the carrots, celery, and garlic and saute for 1 more minute. Add in the rinsed lentils and split peas and cook for about 2 minutes, toasting in the oil. Add the cumin, coriander, chipotle chili powder, and turmeric, and continue to toast for another minute, or until fragrant. Add the broth, water and salt and pepper (to taste). Stir and bring to a boil. Reduce to a very low heat and gently simmer for about 10 minutes, with the lid on.
Stir in the sweet potato, zucchini, and kale, and put the lid back on the pot. Cook for another 20-25 minutes, or until the lentils and peas are cooked through but not mushy. (The sweet potatoes will break down some and mix into the broth. That's OK and makes the whole stew taste sweet.) Taste and adjust seasoning if needed.