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Lentil and sweet potato stew

Lentil and sweet potato stew is real healthy comfort food and it doesn't take long to rustle up. Great for lunch or for a more hearty main evening meal. A firm family favourite.


  • 1 TBS rapeseed oil
  • 1 small onion, finely chopped
  • 2cm piece root ginger, grated
  • 1 garlic clove, crushed
  • 2 tsp ground coriander
  • 1/2 tsp sweet, smoked paprika, plus extra for garnish (optional)
  • 2 celery stalks, cut into chunks
  • 350g sweet potato, cut into large chunks
  • 100g red lentils
  • 450ml hot vegetable stock
  • Small handful fresh baby spinach
  • 2 TBS low-fat natural yogurt
  • Salt and pepper

Serves 2


Amber tick

  1. Heat the oil in a pan, add the onion and cook for 5-10 minutes until softened and starting to turn golden
  2. Add the ginger, garlic, coriander and paprika and cook for 1 minute
  3. Add the celery, sweet potato and lentils. Stir for 1-2 minutes. Season
  4. Pour in the stock, cover and bring to the boil. Simmer gently for 30-35 minutes until the lentils are cooked through
  5. Divide between 2 bowls
  6. Top with the spinach, a spoonful of yogurt and a sprinkling of paprika if you like
  7. Serve at once.


The Grange
Welford Road
Long Marston
Stratford upon Avon
CV37 8RH

07778 218009

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