Lentil, Sweet Potato and Apple Stew

Lentil, Sweet Potato and Apple Stew

• 1 Tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 tsp coriander
• 1 tsp paprika
• 2 celery stalks, cut into chunks
• 1 sweet potato, peeled and cut into
• 1-inch chunks
• 3 1/2 oz dried lentils
• 2-3 small yellow squash, cut into chunks
• 1-2 Granny Smith apples, peeled, cored and cut into large chunks
• 1/2 tsp sea salt
• 1/2 tsp ground pepper
• 1 1/2 cups low sodium vegetable broth

Heat oil on medium-high in a large heavy pot. Add onion and cook five minutes, until softened and starting to turn golden. Add garlic, coriander and paprika, and cook for one minute. Add celery, sweet potato, lentils, squash and apples; stir for one to two minutes. Add salt and pepper. Pour in vegetable broth, cover, bring to boil, and then simmer gently for 35 to 40 minutes until lentils are soft and cooked through. Serve hot with fresh bread. Yields two servings.

Nutritional info per serving: 410 calories; 9 g fat (1 g saturated, 0 g trans fat); 67 g carbohydrate (22 g fiber, 19 g sugar); 20 g protein