This blog is sponsored by City Avenue Market
We’re starting off this new year with cold weather and that pretty white stuff falling from the sky! Let’s get some hardy lentil and sweet potatoes stew in our bellies!
There is nothing I want more than to jump back onto the couch in front of the fire with my blanket, being all cosy and watching ‘The Netflix’ and eating lentil and sweet potato stew.
I knew that this hearty lentil and potato stew was going to be a great accompaniment for the frosty winter nights.
Why? You ask…
A couple of reasons, firstly, it uses only one pot!
Hello, this means less dishes (back to the couch we go).
And lentils are full of vitamin A + Folate. They are a legume. They have been linked to being a hearty ingredient in soups and breads dating back to Ancient Greece. Lentils are high in protein and fiber. With lentils also being high in carbohydrates, they are a 32 on the glycemic index which is considered a low glycemic food which raises a person’s blood glucose levels slower.
This stew also has sweet potatoes which is also another under 55 low glycemic food.
This recipe is predominantly a vegan recipe. The lovely human I live with does prefer a meat component to his meals. So what did I do to this recipe, I added in some baked chicken breast or thighs. Easy Peezy folks!
I know there is more frosty snow and sub zero temperatures in our forecast so better get cooking so we can all stay under the warm fuzzy blanket and keep us binge watching our telly!!
1 Chicken breast or 3 chicken thighs (cooked + diced)
2 TBSP Olive oil
4 Shallots
1 sprig Rosemary
3 Sweet potatoes
1 C Lentils
1L Vegetable stock (or more depending on saucepan used)
1 can Chickpeas (drain and rinsed)
Add olive oil to a saucepan over medium heat.
Add thinly sliced shallots and finely chopped rosemary.
Sauté for about five minutes until shallots and rosemary are softened.
Add in the small diced pieces of sweet potato and cook for another five minutes.
Add the lentils to the saucepan, as well as the stock. You may need to add more stock (or water) if the vegetables are not all submerged.
Simmer aprox 45 minutes until the sweet potato is soft.
Add the chickpeas, chicken and spinach until warmed through and spinach has wilted..
Salt and pepper, to taste.
Dish up and get back on the cozy couch!
Feel free to add in more of what you like best, maybe lentils or chicken.
If you have chicken stock on hand use that in place of veggie stock. It will obviously have a slightly different flavour (it keeps you at home and in a cozy blanket)
I also add in a couple of sprigs of whole rosemary while the stew is simmering. It adds a more developed flavour into the dish. Take them out prior to serving
BIG LOVE!!
All ingredients for this recipe you can find at all @cityavenuemarket – New Westminster, Port Coquitlam + Commercial Drive
