French Lentil Stew with Chickpeas and Sweet Potato

Charmaine Lu -
  • 2 tbsp olive oil
  • 3 shallots, thinly sliced
  • 1 tbsp rosemary sprigs
  • 1 sweet potato, chopped into 3cm chunks
  • 200g puy lentils
  • 750ml veg stock
  • 1 tin of chickpeas, drained
  • Spinach leaves
  • Heat the oil in a large saucepan. Toss in the rosemary and shallots and cook for 3 mins, then add the potato and cook for a minute more. Add the lentils and stock, topping up with water in order to submerge the veggies by 3cm. Simmer for 40 mins, or until everything is tender and cooked. Add the chickpeas for the last 10 mins, and season well.
  • Transfer to a serving bowl and top with plenty of baby spinach leaves, which will wilt in the steam. Drizzle with olive oil, and serve immediately.
1 hr
4 serving