This aromatic, comforting, filling and light lentils with sweet potatoes recipe will be your new meatless favorite. It combines lentils, sweet potato, spinach, and carrot with a wonderful fragrant spice combination that makes it so very comforting and filling.

– Seeds from 12 cardamon pods – ½ teaspoon of peppercorns – ½ teaspoon of chili flakes – 1 teaspoon of course salt – ¼ cup olive oil divided – 6 garlic cloves crushed – 2 white onion (large), diced – 1 teaspoon of turmeric powder – 6 of sweet potatoes (or medium-size potatoes of your choice), diced – 2 carrots (large), diced – 1 cup minced fresh spinach – 2 bay leaves – 2 cups dry lentils – 2 cups vegetable broth


Combine cardamom seedspeppercornschili flakes and coarse salt. Crush with a mortar and pestle until it is ground.

Step 1:

Add the onions to the skillet, increase the heat to medium-low, and cook and stir until the onions turn translucent.Heat half the olive oil in a large skillet over very low heat. Add garlic cloves, and the mixture prepared above. Cook and stir for 30 seconds or until the ingredients release their aroma.

Step 2:

Stir in the turmeric powdersweet potatoescarrotsspinachbay leaves and lentils. Stir until everything is well mixed.

Step 3:

Add the remaining stock, cover and simmer (stirring frequently) until the carrots are cooked through.Pour in half the vegetable stock, and mix well. Cover and simmer until the liquid has evaporated (stir ever 3 minutes or so to prevent it from scorching).

Step 4:

Remove from the heat and drizzle with the remaining oil. Serve (see suggestions below).

Step 5:

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