Spiced Lentil Stew with Sweet Potato and Coconut Milk

Ingredients

Ingredients

• 1 cup green lentils
• 1 cup red lentils
• 2 medium carrots
• 2 celery stalks
• 1 medium onion
• 3 garlic cloves
• 1 large sweet potato
• 14 oz can crushed tomatoes
• 4 cups fresh spinach
• 4 cups vegetable broth
• 13.5 oz can coconut milk
• 1 tsp smoked paprika
• 1/2 tsp chipotle chili powder
• 1 tsp ground cumin
• 2 tsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1/4 tsp ground nutmeg
• to taste salt
• to taste black pepper
• 2 tbsp chopped fresh parsley
• 1/2 cup greek yogurt

Instructions

1. Dice the onion, chop the carrots and celery into small pieces, mince the garlic, and peel and dice the sweet potato.
2. In a large pot, heat 2 tablespoons of oil over medium heat. Add the diced onion, chopped carrots, and chopped celery. Sauté for 5-7 minutes until softened.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the smoked paprika, chipotle chili powder, cumin, curry powder, turmeric, cinnamon, allspice, and nutmeg. Stir for 30 seconds to toast the spices.
5. Add the green lentils, red lentils, diced sweet potato, crushed tomatoes, and vegetable broth. Bring to a boil, then reduce heat to simmer. Cover and cook for 25-30 minutes, stirring occasionally, until lentils and sweet potato are tender.
6. Stir in the fresh spinach and coconut milk. Simmer for another 5 minutes until spinach wilts and stew thickens slightly. Season with salt and pepper to taste.
7. Ladle the stew into bowls. Garnish with chopped fresh parsley and a dollop of Greek yogurt before serving.