Mediterranean Sweet Potato and Lentil Stew
What Started it all:
Almonds, Sweet potato, lentils, pressure cooker
This deliciously hearty Mediterranean stew combines the nutty flavor of almonds with the sweetness of sweet potatoes and the protein-packed goodness of lentils. Perfect for a quick weeknight dinner, this dish is not only easy to make but also bursting with flavor!
Ingredients
- 1 cup lentils (any variety)
- 2 medium sweet potatoes, peeled and diced
- 1/2 cup almonds, roughly chopped
- 4 cups vegetable broth or water
- 1 teaspoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Prep the Ingredients: Start by rinsing the lentils under cold water. Peel and dice the sweet potatoes. Chop the almonds and set aside.
- Sauté the Aromatics: In your pressure cooker, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic, cumin, and smoked paprika, cooking for another minute until fragrant.
- Add the Veggies: Toss in the diced sweet potatoes and lentils, stirring to combine with the aromatics.
- Pour in the Liquid: Add the vegetable broth (or water) to the pressure cooker. Season with salt and pepper to taste.
- Cook Under Pressure: Lock the lid in place and set the pressure cooker to high. Cook for about 15 minutes. Once the cooking time is up, carefully release the pressure according to the manufacturer's instructions.
- Finish It Off: Once the pressure is released, stir in the chopped almonds. Taste and adjust seasoning if needed.
- Serve: Ladle the stew into bowls, garnishing with fresh parsley if desired.
This Mediterranean Sweet Potato and Lentil Stew is not only quick and easy but also packed with flavor and nutrition! Perfect for meal prep or a cozy dinner, it's sure to become a favorite in your home. Happy cooking!