Hey there! It truly is sweet potato season! If you think sweet potatoes mean sweet potato fries or that ridiculously sweet stuff with marshmallows at many Thanksgiving tables… well think again!! And you may be thinking Sweet Potato what?? Ahhh yes, Sweet Potato du Puy Lentil Stew. Using those adorable little french green lentils and a yummy sweet potato is a great combination.
Last week you met my friends, Sweet Potato Black Bean Fritters– have you tried them yet?
They are so so yummy, I’m looking forward to hearing what you thought of them.
Today is another savory way to use sweet potatoes. You know the tiny green French Lentils I mentioned? Yes! That’s the one! I love cooking with them they are so cute! Ok they taste great too, and part of their charm is how quickly they cook. It just takes a few minutes to create this stew, then while you’re having a cup of tea or catching up on Facebook or Instagram posts for a few minutes, abracadabra it’s ready!
You can do it all in your cast iron skillet if you want to or in a medium saucepan. It’s really good and easy. If you have some crusty sourdough bread, it would be perfect alongside the Sweet potato du Puy Stew. What is your favorite sweet potato recipe? I’d really like to know.
Enjoy this recipe!
Sweet Potato du Puy Lentil Stew
Sweet Potato Lentil Stew tastes yummy and only takes a total of 25 minutes from start to finish
- 1/4 cup yellow onion, diced
- 1/2 cup celery, finely diced
- 1 tablespoon butter or oil use oil if vegan (coconut, avocado or olive oil
- 2 large garlic cloves, minced
- 1/2 cup carrots, julienned
- 2-1/2 cups organic vegetable or chicken stock* see notes if no stock available
- 1/2 cup du Puy (french green) Lentils, rinsed and picked of any debris
- 1-1/2 cups/ 11 ounce sweet potato (yam), peeled and cubed
- 1/2 teaspoon ground sage
- 2 bay leaves
Sauté onions, celery in butter/oil in 10-inch cast iron skillet or medium saucepan over medium high heat, once translucent, add garlic, cook for another 30 seconds.
Add carrots, stock, duPuy lentils and sweet potatoes, sage and bay leaves; cover, cook for 20-25 minutes until lentils and sweet potatoes are al dente.
Serve with crusty sourdough bread. Enjoy!
If you don't have vegetable stock use the following seasonings mix with water:
2-1/2 cups water with 1 teaspoon ground sage, 1/2 teaspoon turmeric, 1/4 teaspoon ground thyme and pinch of cayenne pepper. Continue with recipe.
Product used in this recipe:
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