Sweet Potato and Lentil Stew
with brie and crackers
A balance of sweet and savory this perfect cool-weather stew comes together in a flash with minimal prep. The stew is filling on its own, but if you have leftover brie from Monday's meal, a slice of brie and crackers makes a great side.
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Cuisines
Ingredients
Sweet Potato and Lentil Stew:
- Sweet potatoes - 2 , chopped
- Onions - 1 , chopped
- Kale - 3 leaves , leaves and stems chopped and separated
- Lentils, cooked (canned or vacuum-packed) - 2 cups
- Oil, cooking - 1 Tbsp
- Tomato paste - 3 Tbsp
- Stock, any type - 3 cups
- Bay leaves - 2
- Lemon juice - 1 tsp
- Yogurt, plain or Greek - 1/4 cup
Brie and Crackers:
- Cheese, brie - 4 oz
- Crackers, for serving (sub rolls or bread) - 1 cup
Prep
- Sweet potatoes / Onions / Kale - Prep as directed and store separately. (Can be done up to 5 days ahead)
- Cheese - Remove brie from fridge and let it sit at room temperature while you prepare the stew so that it is soft and spreadable when you're ready to serve.
- Lentils - Rinse and drain, removing as much liquid as possible.
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Make
- Heat a Dutch oven over medium-high heat. Add cooking oil and then onions, kale stems and a pinch of salt. Saute for 2 to 3 minutes, until softened.
- Add potatoes and saute until potatoes are starting to brown, 3 to 4 minutes more.
- Pour in tomato paste, stock, lentils and bay leaves. Simmer stew until potatoes are tender, 8 to 10 minutes.
- When stew is done, remove from heat and stir in kale leaves and lemon juice. If you'd like a more creamy stew, puree about half of it with an immersion blender. Taste and season with some salt and pepper and more lemon juice, if needed.
- Ladle stew into bowls and top with yogurt. Serve with brie and crackers on the side. Enjoy!
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