Sweet Potato and Black Bean Stew

Ingredients

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Celery

  Raw

  1 cup chopped or 101g

• Garlic

  Raw

  6 cloves, minced or 18g

• Cumin

  Spices, cumin seed

  2 tsp, ground or 6g

• Coriander seed

  Spices

  1 tsp or 2g

• Paprika

  Spices

  1 ½ tbsp or 10g

• Basil

  Spices, dried

  1 tbsp, ground or 5g

• Cinnamon

  Spices, ground

  ½ tsp or 1g

• Salt

  Table

  ¼ tsp or 2g

• Sweet potato

  Raw, unprepared

  2 cup, cubes or 266g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Onions

  Raw

  1 small or 70g

• Canned black beans

  Low sodium, drained

  3 cup or 780g

• Lentils

  Pink, raw

  ⅓ cup or 64g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 can or 190g

Directions

1. Wash and chop all vegetables.
2. In a large pot over medium heat, add olive oil, onions, and celery with a pinch of salt. Cook until the onion is softened.
3. Add garlic and stir until fragrant. Mix in cumin, coriander, paprika, basil, cinnamon, and salt, stirring for 1-2 minutes until fragrant.
4. Add sweet potato, black beans, canned tomatoes, and rinsed red lentils. Stir well.
5. Pour in vegetable broth and bring to a boil. Reduce to a simmer and cook for 25-30 minutes, stirring occasionally, until sweet potato and lentils are cooked. Mash lentils to thicken if desired. Serve hot.

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