Sweet potato and lentil stew with couscous

Ingredients for 4 servings:

• 200 g lentils, red
• 200 g couscous
• 1 onion(s), red
• 2 garlic cloves
• 450 g sweet potatoes
• 850 ml water
• Vegetable stock powder
• oil
• 75 g cashew nuts
• Coriander powder
• Salt
• Cayenne pepper
• ½ tsp curry powder
• Lemon juice, some dashes
• 1 sprig of coriander

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

vegan and healthy

Cook the couscous according to the package instructions. Roast the lentils in a saucepan for 4-5 minutes, stirring constantly. Transfer to a sieve and rinse. Peel and finely dice the onion and garlic. Peel and finely chop the sweet potatoes. Heat the oil in a pan. Sauté the onion and garlic. Briefly sauté the sweet potatoes. Add the lentils. Pour in 850 ml water, stir in the stock and bring to a boil. Simmer over medium heat for about 20 minutes. Roast the cashews in a pan without fat until golden brown, remove, let cool slightly and roughly chop. Season the stew with 1⁄4 tsp ground coriander, 1⁄2 tsp curry powder, salt, cayenne pepper and lemon juice. Wash and pick the coriander. Serve the stew with the couscous and coriander.