Recipe: Sweet Potato Stew
Rachel Davies 
Sweet Potato stew with rich miso sauce, great for the winter months. Full of rich nutrients and bursting with flavours.
Sweet Potato miso stew
Serves 3
Ingredients
1 large red onion, finely chopped
2 garlic cloves, crushed
1 medium sweet potato
1 tbsp coconut oil
Salt & pepper
200g red lentils, washed and drained
1 heaped tbsp miso paste
1 tin butter beans, drained and rinsed
Method:
Finely chop the onion and garlic and,
keeping the skin on, dice the sweet potato
into small cubes.
Heat the oil in a saucepan over a medium
heat. Sauté the onion and garlic, along with
some salt and pepper, until the onion is soft.
Add the lentils to the pan with the sweet
potato and enough water to almost cover
the contents of the pan (approximately
500ml).
Bring to a simmer.
Add the miso paste and stir well until
dissolved. Continue to simmer until the sweet potato
has softened and the lentils are soft and
semi broken down. This should create a
thick stew.
Add the butter beans and mix well.
Serve with some steamed kale/ cabbage/
collard greens and season to taste.
