Vegan Moroccan Sweet Potato & Lentil Stew (Harira)

My children do not look forward to #veganmonday, but this stew went down well.

Serves a hearty 6

2 large sweet potatoes (or a small butternut squash or pumpkin)
100g red lentils
1 tbsp tomato paste
1 stick celery
1 small carrot
1 onion
1 large clove of garlic
1tbsp olive oil
1 tbsp cumin seeds
1/8th tsp hot chilli flakes
1 tsp red wine vinegar
2 vegetable stock cube
1 litre just boiled water

Grate the sweet potato, and finely dice all the vegetables.

Fry the onion, celery, carrot, and pumpkin gently until the onion begins to soften slightly.  Add the tomato paste, garlic, and cumin seeds and fry for a minute more before adding the rest of the ingredients.

Bring to the boil then cover and simmer gently for 30 minutes, stirring from time to time making sure nothing is catching on the bottom of the pan.  The stew is ready when the vegetables and lentils are soft.

Serve with bulgur wheat, couscous, or brown rice.

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