Sweet Potato and Lentil Stew
Sweet potatoes are rich in beta-carotene and antioxidants, while lentils provide a plant-based source of protein and iron, which are beneficial for reproductive health.
Ingredients:
- 2 medium sweet potatoes, peeled and cubed
- 1 cup dried lentils
- 1 can (14 oz) diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Fresh spinach or kale (optional, for added nutrients)
Instructions:
1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sauté until soft.
2. Add the sweet potatoes, cumin, turmeric, and paprika. Stir well and cook for 2 minutes.
3. Add the lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until the lentils and sweet potatoes are tender.
4. Season with salt and pepper. If using spinach or kale, stir in during the last 5 minutes of cooking.
5. Serve the stew hot, garnished with fresh herbs if desired.
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