Moroccan Lentil and Sweet Potato Stew 

This hearty stew is packed with spices, lentils, and sweet potatoes, offering a good balance of protein and complex carbohydrates. It's a warming dish that can help in recovery during training seasons.

Servings: 4
Calories per serving: Approximately: 322

Ingredients:

• 2 tablespoons olive oil

• 1 large onion, chopped

• 3 cloves garlic, minced

• 1 tablespoon freshly grated ginger

• 1 large sweet potato, peeled and cubed

• 1 red bell pepper, chopped

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon cayenne pepper (adjust to taste)

• 1 cup dried lentils (preferably green or brown)

• 4 cups vegetable broth

• 1 can (14 oz) diced tomatoes

• Salt and pepper to taste

• Fresh cilantro, chopped for garnish

• Optional: juice of 1 lemon

Instructions:

1. Prepare the Ingredients:

• Heat the olive oil in a large pot over medium heat.

• Add the onion and garlic, sautéing until the onion becomes translucent.

• Stir in the ginger, sweet potato, and bell pepper, cooking for another 5 minutes until slightly softened.

2. Spice It Up:

• Mix in cumin, coriander, cinnamon, and cayenne pepper. 

• Cook for about 1 minute until fragrant.

3. Simmer the Stew:

• Add the lentils, vegetable broth, and diced tomatoes to the pot.

• Bring the mixture to a boil, then reduce the heat and let it simmer, covered, for about 25-30 minutes, or until the lentils and sweet potatoes are tender.

4. Finishing Touches:

• Season the stew with salt and pepper to taste.

• If using, add the lemon juice for an extra zing.

• Garnish with fresh cilantro before serving.

5. Serve:

• Enjoy this hearty stew on its own, or serve it over a bed of couscous or rice for a more filling meal.