Lentil Sweet Potato Stew with Mushrooms

Lentil Sweet Potato Stew with Mushrooms

This vegan stew is rich and savory with earthy lentils, sweet chunks of roasted potato, and umami-packed mushrooms — all simmered in a lightly spiced, creamy broth. Serve it with a grain like quinoa or brown rice for a filling and balanced bowl.

Serves 4

Ingredients

1 tbsp. (15 ml.) olive oil

1 small yellow onion, diced

2 garlic cloves, minced

1 tsp. (2 g.) ground cumin

½ tsp. (1 g.) smoked paprika

½ tsp. (1 g.) ground turmeric

1 cup (180 g.) diced sweet potato

1 cup (70 g.) sliced mushrooms (shiitake or cremini)

¾ cup (145 g.) green or brown lentils

3 cups (720 ml.) vegetable broth

½ cup (120 ml.) canned coconut milk (optional for creaminess)

Sea salt and black pepper, to taste

2 tbsp. (8 g.) chopped scallions or parsley, for garnish

Directions

1. In a large pot, heat olive oil over medium heat. Add onion and sauté for 4–5 minutes until soft.

2. Stir in garlic, cumin, paprika, and turmeric. Cook for 1 minute until fragrant.

3. Add the sweet potato, mushrooms, lentils, and broth. Stir well and bring to a boil.

4. Reduce heat and simmer uncovered for 25–30 minutes, or until lentils and sweet potato are tender. Stir occasionally and add more broth if needed.

5. Stir in the coconut milk, if using, and season with salt and pepper to taste. Simmer for 2 more minutes to warm through.

6. Serve hot, topped with scallions or parsley, over a scoop of quinoa, brown rice, or grain of choice.

Make It Yours

• Swap sweet potatoes for carrots or butternut squash.

• Add chopped greens like kale or spinach in the last 5 minutes.

• Use red lentils for a softer, soupier texture.

Pairs Well With

• Toasted sourdough or garlic flatbread

• A crisp cucumber salad with lemon

• A mug of herbal tea or Zesty Ginger Refresher

Zesty Ginger Refresher

This Zesty Ginger Refresher blends fresh ginger root with citrus and a touch of natural sweetness for a bold, invigorating drink that supports digestion and warms you from the inside out. Serve it hot in a mug or cold with sparkling water — it's the perfect balance of zing and comfort.

Serves 2

Ingredients

2 cups (480 ml.) water

2–3 tbsp. (15–25 g.) freshly grated ginger root

1 tbsp. (15 ml.) maple syrup or agave (adjust to taste)

1 tbsp. (15 ml.) fresh lemon juice

Optional

.. 1 tsp. (5 ml.) apple cider vinegar

.. pinch of cayenne or turmeric for extra kick

.. sparkling water or ice for serving cold

Directions

In a small saucepan, bring the water and grated ginger to a simmer over medium heat. Simmer for 10–15 minutes, uncovered, for a stronger flavor.

Strain out the ginger using a fine mesh sieve or cheesecloth.

Stir in maple syrup, lemon juice, and apple cider vinegar (if using). Add cayenne or turmeric if you’d like an extra warming boost.

Serve warm in a mug or let cool and pour over ice. For a fizzy version, mix with equal parts sparkling water.

Make It Yours

• Add orange juice or zest for a citrusy twist.

• Use sliced ginger instead of grated for a milder brew.

• Infuse with fresh mint or rosemary for a garden spin.

Pairs Well With

• A bowl of lentil stew or roasted veggie plate

• Light afternoon snacks like seeded crackers and hummus

• A chilly day or post-meal digestive moment

Crisp Cucumber Salad with Lemon

Serves: 4 | Prep time: 10 minutes | Rest time (optional): 5–10 minutes

Ingredients

2 large English cucumbers (about 24 oz / 680 g), thinly sliced

2 tbsp fresh lemon juice (30 ml)

1 tbsp extra-virgin olive oil (15 ml)

¼ tsp fine sea salt (1.5 g), plus more to taste

⅛ tsp black pepper (0.3 g), to taste

1 tbsp fresh dill, finely chopped (4 g)
or
1 tbsp fresh parsley, finely chopped (4 g)

Directions

1. Place the sliced cucumbers in a medium bowl.

2. Add the lemon juice, olive oil, salt, and pepper.

3. Toss gently until the cucumbers are evenly coated.

4. Sprinkle in the dill or parsley and toss again.

5. Let the salad rest for 5–10 minutes to allow the flavors to settle, or serve immediately for maximum crunch.

6. Taste and adjust salt or lemon juice as needed before serving.

Serving Notes

• Serve chilled or at cool room temperature alongside the Lentil Sweet Potato Stew with Mushrooms for contrast in texture and brightness.

• This salad also works well spooned over the stew just before serving for a fresh finish.

Make It Yours

• Add thinly sliced red onion (¼ small / ~30 g) for extra bite.

• Finish with a light drizzle of maple syrup (½ tsp / 2.5 ml) if you want a subtle sweet-acid balance.

• Add a pinch of crushed red pepper flakes for gentle heat.