Sweet Potato Lentil Goulash
A delicious, nourishing stew that will fuel (and warm) you up!
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Course Main Course
Cuisine European
- 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
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.
Keyword lentilgoulash, lentilstew, sweetpotatolentilgoulash, vegangoulash, veganstew