I Shot The Sheriff Sweet Potato Stew With Carrot
ribbontea
People: 1
60 min

Ingredients

0.25
Broccoli
0.75
Carrot
0.5 tbsp
Lemon
50 grams
Lentils
0.5
Onion
50 grams
Potatoes
45 grams
Spinach
1 tbsp
Sunflower Oil
50 grams
Sweet Potato
2 tsp
Turmeric
30 grams
Walnuts

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Prep

  1. Peel and cut your potatoes and sweet potato. All ingredients should have a similar size and shape.
  2. Wash and cut your broccoli so that they all have a similar size and shape.
  3. Finely chop your carrot and onion.
  4. Cut and squeeze your lemon so you can use the juice later.

Heating Steps

  1. Heat sunflower oil in a pot and add carrot and onion, turmeric and fry at lower temperature for several minutes.
  2. Heat sunflower oil in a pot, add Sweet Potato and fry for 15 minutes.Then add Potatoes, fry for 5 minutes.Then add Broccoli, fry for 5 minutes.Finally, add Spinach and fry for 5 more minutes.
  3. Add lentils and mix.
  4. Add boiling water, potentially with stock, to your pot and simmer for about 25 minutes or until all vegetables are tender. Make sure to stir occasionally, so it doesn't burn. Add salt and pepper to taste.
  5. Toast walnuts on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
  6. Add lemon and mix, simmer for 5 more minutes.

Finishing Touches

  1. Add Walnuts on top.