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

• Diced and Fire Roasted Tomatoes

  Trader Joe's

  1 ½ cup or 360g

Directions

1. Wash and chop all vegetables.
2. In a large pot, over medium heat add in oil, onions, and celery. Add a pinch of salt and cook down until onion is softened.
3. Add in garlic and stir well, allowing to become fragrant. Add in cumin, coriander, paprika, basil, cinnamon and salt and stir well, allowing seasonings to become fragrant. (1-2 minutes.)
4. Add in sweet potato, black beans, canned tomatoes, and rinsed red lentils, and give it a good stir.
5. Pour in your vegetable broth and bring mixture up to a boil, then reduce to a simmer and cook for about 25-30 minutes while stirring on occasion, until sweet potato and lentils are cooked. The red lentils will break down as they cook to help thicken the stew. Before serving you can mash up the lentils to thicken it more if you'd like. Serve hot and enjoy!

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