Sweet Potato Lentil Stew

A feel good meal, packed with vegetables, is sure to satisfy right now. This flavoursome stew combines sweet potatoes and broccoli with a deliciously creamy broth.
Serves 4
Total Time
40 Minutes
400g of Alaska Wild Salmon Fillet
1 small lemon
600g of sweet potatoes
250g of parsnips
500g of broccoli
1lt of vegetable stock
150g of red lentils
2 - 3 stems of coriander
2 tbsp of sesame seeds
150g of cream
Step 1

Cut the wild salmon fillet into bite-sized pieces and mix together with the zest and juice of half of the lemon. Season with salt and pepper.

Step 2

Peel the sweet potatoes and parsnips and cut into cubes. Cut the broccoli into florets.

Step 3

Bring 1lt of vegetable stock to the boil, add the lentils, sweet potatoes, parsnips and broccoli and cook covered for approx. 5-7 minutes.

Step 4

Meanwhile, chop the coriander leaves coarsely and roast the sesame seeds in a small non-stick pan until golden brown.

Step 5

Put the wild salmon fillet pieces carefully into the stew and simmer for about 5-7 minutes. Add the cream into the stew and season with salt and pepper as well as the remaining lemon zest and juice.

Step 6

To serve, layer the stew into soup bowls and garnish with coriander and sesame seeds.

TIP: Leave out the Alaskan wild salmon fillet for a delicious vegetarian alternative. 

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