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Sweet potato and lentil stew

February 26, 2017

This is my favourite meal to prepare ahead and take to work and heat up in the microwave for lunch. It is packed with nutrients and is incredibly satisfying, keeping me full and focused throughout the afternoon. What's more, it's so easy to make I have no excuse for not eating healthily during the day.




2 tbsp coconut oil

1 white onion

2 crushed garlic cloves

1 tsp fresh grated ginger

2 medium sweet potatoes

1 fennel

2 carrots

2 parsnips

400 ml vegetable stock

80g red split lentils

100g spinach



Makes 2 portions.


Peel and chop your vegetables. 


Sauté the onions in the coconut oil for 5 minutes.


Add the garlic, ginger and thyme and stir for about 30 seconds, then add the sweet potato, fennel, carrot and parsnip and sauté for another 5 minutes.


Add the vegetable stock and lentils. Cover and simmer for 30 minutes, stirring occasionally.


After 15 minutes add the spinach. I always keep a supply of spinach in my freezer so I used frozen spinach here, but fresh spinach will work just as well.


You can of course eat straight away or divide into two seal-tight containers to enjoy later. This will keep in the fridge for 3-4 days.


Please share my post if you enjoy it and don't forget to come and join me on Twitter.


Catherine x


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