Lentil Sweet Potato Stew lentil sweet potato

Serves 5 to 6

3 cups low sodium vegetable broth
1 1/4 cups lentils, rinsed
2 cups water
2 cups sweet potatoes, cubed
1/2 cup onion
1/2 cup celery
2 cloves garlic, minced
1 cup low sodium chicken broth, or vegetable broth
1 teaspoon tamari soy sauce
1 teaspoon cumin
1/2 teaspoon coriander
1 1/2 cups sliced zucchini
1 1/2 cups broccoli florets

In a large pot or Dutch oven, combine lentils with 3 cups of broth (or water) and bring to a low boil. Reduce heat to medium and cook until lentils are barely tender (about 20 to 30 minutes). Add sweet potatoes, onion, celery, garlic, additional broth, tamari and spices and cook for about 40 minutes on medium heat. Add zucchini and broccoli florets, and continue to heat another 10 minutes.

Per Serving: 234 Calories; 1g Fat; 21g Protein; 39g Carb; 17g Fiber