Lentil stew with sweet potato and spinach
Plant-based Phase 3 stew with high-protein lentils and sweet potato, with carbohydrates reintroduced in moderation.
This lentil stew with sweet potato and spinach is a warm one-pan stew that fills your whole kitchen with the aroma of cumin and turmeric. Gently cooked red lentils, sweet potato chunks and wilted spinach meld together into a comforting plate full of colour.
In Phase 3, you can reintroduce carbohydrates in moderation, and this plant-based stew does it cleverly. The lentils form a solid protein source that fits perfectly into a high-protein diet, whilst the sweet potato brings soft, slow carbohydrates. Together with the fibre-rich spinach, you get a dish that satisfies for ages and keeps your digestion happy. The warm spices add depth to the flavour, so you'll keep enjoying this plant-based meal without missing the meat.
Lovely with a spoonful of full-fat Greek yoghurt or a handful of fresh coriander on top. A slice of wholegrain bread alongside makes it a complete meal.
Zo maak je het
- Fry the onion with cumin and turmeric in a large pan.
- Add the sweet potato and lentils and fry briefly.
- Pour in the tinned tomatoes and stock.
- Simmer gently for 18 minutes until the lentils are cooked.
- Stir through the spinach until wilted.
- Season with salt and pepper and serve warm.
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