Lentil & Sweet Potato Stew

by allthingsace

Lentil & Sweet Potato Stew


1 large Sweet Potato, peeled and cubed
1 cup of Lentils (unprepared)
5 cups of Spinach
2 cans of 14 oz. Vegetable Broth
1 diced Onion
1 diced Garlic Clove
1 package of Seitan

Unmeasured Ingredients:
(the amount of these ingredients included are up to the chef. Some like it salty…)

Olive Oil

Hard Materials:

2 Saute Pans
2 Boiling Pots
1 Knife
1 Cup Measuring Cup
1 Spatula
1 Stirring Spoon


The lentils will take the longest so put them on the stove first. In a large pot (this will be the final stew pot) prepare the lentils. One cup of raw lentils will require two cups of water and about 35 minutes to cook. Do not cook the lentils completely, they will finish cooking later in the vegetable broth, keep them a tad firm.
The next step is to steam the spinach. The amount of spinach you use is also personal preference. Five cups is probably the least you should use, spinach is a miracle vegetable. To steam Spinach fill a pot about a quarter deep with water and put in the spinach. Cover the pot, after about 5 minutes stir the spinach around so that all the leaves get a bit of moisture. Cover the pot again and let steam until the spinach is a slightly darker shade of green. The spinach will finish cooking in the saute pan with the onions and garlic.
Before that though, saute the sweet potatoes. Line the bottom of one of the saute pans with olive oil. Put cubed sweet potatoes in the saute pan. Turn on the heat! Add salt and pepper to the potatoes as you see fit. This is also a good time to put in some thyme as the olive oil will infuse the potatoes. Allow the potatoes to simmer on medium heat after they cooked on high for about 3 minutes.
In the other saute pan, also line the bottom with olive oil and add the diced onion and garlic. Add salt and pepper as you see fit. By this time the spinach should be all boiled. Strain the spinach and then add it to this saute pan. Cook these ingredients together on high for about another minute and then add in the sweet potatoes. Cook all of these ingredients on high for another minute and then let simmer.
While the sauted ingredients simmer, strain the water from the lentils. While the lentils are in the strainer empty the two cans of vegetable broth into the stew pot and begin to heat. Once the lentils are strained add them to the broth to heat a bit more.
Finally, add all the sauted ingredients, and the seitan. Bring the stew to a boil. Once it is boiling cover the stew and turn the heat down to low for at least 10 minutes.

Then eat it with a flaxseed baguette!