We were all feeling under the weather another week, so I decided to cook one of our favourite stews, vegan sweet potato lentil goulash. It is such a delicious and nourishing meal filled with lentils, veggies and warming up spices. It tastes incredible on its own or with a slice of sourdough bread or mashed potatoes on the side.
Sweet Potato Lentil Goulash
A delicious, nourishing stew that will fuel (and warm) you up!
Ingredients
- 500 g sweet potatoes peeled & cut into small bite-sized chunks
- 1 head broccoli cut into florets
- 120 g baby spinach
- 120 g dried red lentils rinsed
- 1 tin coconut milk
- 1 can chopped tomatoes
- 1 vegetable stock cube mixed with 500ml of boiling water
- 2 garlic cloves peeled and chopped
- 1 onion peeled and chopped
- 1 cm ginger finely chopped
- 1 tsp thyme
- 1 bay leaf
- 1 chilli finely chopped
- 2 tbsp olive oil
- Salt and pepper to taste
Optional
- Plant-based yoghurt
- Parsley chopped
Instructions
- Heat the olive oil in a large casserole dish over medium heat. Add the onion along with a pinch of salt, thyme and bay leaf and fry, often stirring, for 5 minutes until softened. Add the ginger, garlic and chilli and cook for another 2 minutes.
- Next, add the sweet potatoes and mix well. Stir in canned tomatoes and coconut milk. Season to taste with salt and pepper. Cook over low heat for 10 minutes.
- Then, add the broccoli, spinach and lentils and water with stock. Bring to a simmer before reducing the temperature and cooking for further 10-15 minutes.
- Garnish the goulash with a swirl of vegan yoghurt and a good handful of parsley, and serve.
Please let me know, if you try this recipe! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
