Its summer now in the Netherlands and this dish might not appeal to a lot given the soaring mercury levels outside, but in just few months in Autumn and winter a one-pot, warm, hearty dish like this will be welcomed by all. Atleast I look forward to this one always when I run short of quick dinner options on a weekday. I soak my lentils in the morning before leaving for work or meetings and later in the evening or afternoon prepare this easy stew. Sometimes it goes so well as is and few times I combine it with some carbs in the form of rice or bread.
Brown Lentils with Sweet Potatoes
I had mine last time with some rice and green mint chutney for some spicy kick. But that completely optional 🙂
Moroccan Lentils with Sweet Potatoes Stew
In a large ceramic/enamel-lined Dutch oven or similar pot, heat oil and add the finely minced onion and carrot; sauté over medium heat until they begin to soften, after around 4 to 5 minutes. Add a tablespoon or so of water if the onions and carrots start to stick and/or to prevent burning.
Add all the other the remaining ingredients to the Dutch oven, except the baby spinach and cilantro, bring to boil, then immediately lower to a simmer. Stir well to incorporate all the ingredients.
Simmer uncovered over medium-low heat for 45 minutes. At 45 minutes, push the potatoes over to the side of the pot (as much as possible) and remove approximately one cup of the cooked lentils and place them in a wide bowl. Smash them with a fork or potato masher, then return to the pot. This will give the stew more varied texture.
Season the flavors, add more spices, if necessary, to achieve the level of flavor you desire. Add the baby spinach and cook for another 15 minutes.
Serve hot with chopped coriander. You can eat this just as a stew or with rice or bread.