Ingredients

• 1/2 cup (100g) dried red lentils
• 1 medium-sized sweet potato
• 3/4 cup (110g) sliced leeks or onion
• 1 minced garlic clove
• 2 tortillas
• 14oz (400g) can chopped tomatoes
• 1 tbsp date syrup or sugar (optional)
• 2 cups (500ml) water
• 2oz (60g) kale, chopped

Seasoning

• 1 tsp paprika
• 1/2 tsp ground cardamom
• 1/2 tsp chili flakes
• 1 tsp ground cumin
• Salt, to taste

Kitchen Equipment Needed

• Large pot or Dutch oven
• Knife and cutting board
• Measuring cups and spoons
• Wooden spoon or spatula

Step-by-Step Directions

Preparing the Ingredients

1. Rinse the Lentils: Rinse the dried lentils under cold water until the water runs clear. This helps remove any dirt or impurities.
2. Prep the Vegetables: Peel and dice the sweet potato into small cubes. Slice the leeks or onion and mince the garlic. Chop the kale into bite-sized pieces.

Cooking the Stew

1. Sauté the Aromatics: In a large pot or Dutch oven, heat a bit of oil over medium heat. Add the sliced leeks or onion and minced garlic. Sauté for about 3-4 minutes until they become fragrant and translucent.
2. Add Sweet Potato and Lentils: Add the diced sweet potato and rinsed lentils to the pot. Stir to combine with the sautéed leeks and garlic.
3. Add Liquids and Tomatoes: Pour in the can of chopped tomatoes (with their juice), the 2 cups of water, and the optional date syrup or sugar. Stir well.
4. Season the Stew: Add the paprika, ground cardamom, chili flakes, ground cumin, and salt to taste. Stir to evenly distribute the spices.

Simmering

1. Bring to a Boil: Increase the heat to high and bring the mixture to a boil.
2. Simmer: Once boiling, reduce the heat to low and let it simmer uncovered for about 25-30 minutes, or until the sweet potatoes and lentils are tender and the stew has thickened.
3. Add Kale: In the last 5 minutes of cooking, add the chopped kale. Stir it into the stew and let it wilt.

Serving

1. Prepare Tortillas: While the stew is simmering, warm the tortillas in a dry skillet over medium heat until they are slightly crispy and warm.
2. Serve: Ladle the stew into bowls and serve with the warm tortillas on the side. The tortillas are perfect for dipping into the rich and flavorful stew.

Tips and Variations

• Add Protein: For extra protein, add cooked chicken or tofu to the stew.
• Different Greens: If you don’t have kale, you can use spinach, Swiss chard, or any other leafy greens.
• Spice Level: Adjust the amount of chili flakes to suit your preferred spice level.

Frequently Asked Questions

Can I make this stew in advance?

Yes, this stew keeps well in the refrigerator for up to 4 days. The flavors develop even more over time, making it even more delicious the next day.

Can I freeze this stew?

Absolutely! Allow the stew to cool completely, then transfer it to airtight containers or freezer bags. It can be frozen for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove.

What can I use instead of date syrup?

If you don’t have date syrup, you can use maple syrup, honey, or brown sugar. These sweeteners help balance the acidity of the tomatoes.

How do I make this stew vegan?

This stew is already vegan! Just ensure that the tortillas you use are vegan-friendly as well.

Conclusion

This lentil and sweet potato stew is not only delicious but also incredibly nutritious. Lentils are a great source of plant-based protein and fiber, while sweet potatoes add a natural sweetness and are rich in vitamins and minerals. The combination of leeks, garlic, kale, and spices creates a flavorful and satisfying meal that’s perfect for a cozy dinner. Plus, it’s gluten-free and can be made in one pot, making cleanup a breeze.