The North Remembers: Lentil & Sweet Potato Stew

This was after stew.  But then, so is everything.  When the first man crawled out of the slime and went to make his home on land, what he had for dinner was stew.

-William Goldman, The Princess Bride

This stew was the perfect dinner on a cold night.  It was full of flavor and incredibly satisfying.  Another plus?  It was incredibly easy to make!  We basically just there everything into a pot and let it turn into a thick, flavorful stew.

What you need:

• 1 1/2 cups lentils
• 4 cups vegetable broth
• 1 cup water
• 1 yellow onion, diced
• 2 tbsp minced garlic
• 1 tsp turmeric
• 1/2 tsp himalayan pink salt
• 1 tsp ground ginger
• 2 carrots, diced
• 1 large sweet potato, diced
• 2 tomatoes, blended in food processor or vitamix
• 1/2 tsp black pepper
• 4 cups spinach

First, combine the lentils, broth, water, onion, and garlic in a large soup pot and bring the mixture to a boil over high heat.  Once boiling, add salt, turmeric, black pepper, and ginger.  Stir, reduce heat, cover, and let everything simmer for about 30 minutes.

After 30 minutes, add all of the remaining ingredients except for the spinach, stir, bring the mixture back to a simmer, cover, and let simmer for another 30 minutes.  

Stir in the spinach in the last 5-7 minutes of cook time.  This will let it wilt without overcooking it.  Serve and enjoy!