Sweet Potato and Black Bean Stew

Ingredients

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Celery

  Raw

  1 cup chopped or 101g

• Garlic

  Raw

  6 cloves, minced or 18g

• Cumin

  Spices, cumin seed

  2 tsp, ground or 6g

• Coriander seed

  Spices

  1 tsp or 2g

• Paprika

  Spices

  1 ½ tbsp or 10g

• Basil

  Spices, dried

  1 tbsp, ground or 5g

• Cinnamon

  Spices, ground

  ½ tsp or 1g

• Salt

  Table

  ¼ tsp or 2g

• Sweet potato

  Raw, unprepared

  2 cup, cubes or 266g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Onions

  Raw

  1 small or 70g

• Canned black beans

  Low sodium, drained

  3 cup or 780g

• Lentils

  Raw

  ⅓ cup or 64g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 can or 190g

Directions

1. Prepare the vegetables: finely chop the onion and celery, peel and cube the sweet potato, and mince the garlic.
2. Warm the olive oil in a large pot over medium heat. Add the onion and celery with a small pinch of the salt and cook, stirring, until the onion is softened and translucent, 4–6 minutes.
3. Stir in the garlic, cumin, coriander, paprika, dried basil, cinnamon, and remaining salt; cook until very fragrant, about 1 minute.
4. Add the sweet potato, black beans, fire-roasted diced tomatoes, and rinsed red lentils, stirring to coat in the spices.
5. Pour in the vegetable broth and bring to a boil. Reduce to a gentle simmer and cook, stirring occasionally, until the sweet potato is tender and the lentils have broken down, 25–30 minutes. Lightly mash some lentils against the pot walls to thicken, if desired, and serve hot.