Sweet potato, lentil & mushroom stew
A sweet potato, mushroom and lentil stew to give you a nice, balanced satiating meal.
Servings Prep Time
4People 20Minutes
Cook Time Passive Time
40Minutes 1Hour
Servings Prep Time
4People 20Minutes
Cook Time Passive Time
40Minutes 1Hour
Ingredients
Instructions
  1. Drain the soaked lentils and set aside. Wash and cut sweet potato in halves lengthways, then into cubes. Preheat the kettle.
  2. Wash mushrooms and cut into thin slices on the chopping board, set aside. Heat a saucepan on a low-medium heat.
  3. Once kettle is hot, fill a 300ml cup with water and dissolve a stock cube within, pour into the pan, followed by lentils and mushrooms.
  4. Add tomato paste, bayleaves, cream of coconut and seasonings. Stir to combine and bring the mix to a boil.
  5. Add in 2 more cups of boiling water, then bring to a boil once again. Cover and simmer on a low heat (once boiling), and cook for 25-35 minutes, checking to ensure water isn’t absorbed every now and then.
  6. Once sweet potato and lentils are cooked through, remove from heat.
  7. Leave to sit for 10-15 minutes before serving, then serve alongside your favourite sides.