The “Use What I Have Stew”
Have you noticed that you can walk into the grocery store for “just a few things” and walk out $187 poorer with no idea how it happened?
Same.
Somewhere between inflation, shrinking packages, and my sudden need for organic everything, I’ve become very aware of two things:
- Groceries are expensive.
- I’m too old to eat like I’m invincible.
Lately, I’ve been cooking more at home—not in a Pinterest-perfect, homesteader way. In a “what do I already have in this house?” way.
This soup was born out of that exact energy.
I had:
- A can of chickpeas.
- Some beluga lentils.
- A couple of lonely sweet potatoes.
- Half a bag of spinach.
- Coconut milk I bought for something else and never used.
- The usual onion/garlic/celery/carrot situation.
Instead of letting those ingredients slowly rot while I scrolled Uber Eats, I threw them in a pot.
And friends?
It turned into something deeply comforting, surprisingly nutritious, and very adult in the best way.
It’s creamy without cream.
Hearty without meat.
Budget-friendly without tasting like a sacrifice.
This is what cooking in your 50s looks like:
Less waste.
More fiber.
Intentional comfort.
And yes — it tastes even better the next day, which means one night of cooking becomes two nights of dinner. We love an economical queen.
Coconut Chickpea, Lentil & Sweet Potato Stew
(Mild, Cozy, One-Pot)
Ingredients
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2–3 cloves garlic, minced
- 1–2 sweet potatoes, peeled and cubed
- 1 (15 oz) can chickpeas, drained and rinsed
- ⅓ cup dry beluga lentils, rinsed
- 3–4 cups chicken broth (or vegetable broth)
- 1 (13.5 oz) can coconut milk
- 2–3 cups fresh spinach
- 1–2 tablespoons nutritional yeast
- Juice of 1 lime (or more to taste)
- Olive oil
- Salt and black pepper
Instructions
1. Build the base
In a large pot, heat olive oil over medium heat.
Add onion, carrots, celery, and a pinch of salt.
Cook 8–10 minutes until softened and slightly golden.
2. Add aromatics
Stir in garlic and cook for 30 seconds.
3. Add the body
Add sweet potatoes, chickpeas, and lentils.
Pour in enough broth to just cover everything (about 3–4 cups).
Bring to a gentle simmer, cover, and cook 20–25 minutes, stirring occasionally, until lentils and sweet potatoes are tender.
4. Make it creamy
Lower heat and stir in coconut milk and nutritional yeast.
Simmer uncovered for 5–10 minutes to thicken slightly.
5. Finish it properly
Stir in spinach until wilted.
Turn off heat and squeeze in fresh lime juice.
Season generously with salt and black pepper.
Taste. Adjust. Add more lime if it feels heavy. More salt if it tastes flat.
Why I Love This Soup
- High in fiber (which we absolutely care about now).
- Plant-forward but still filling.
- Uses pantry staples.
- Keeps me from wasting those sad sweet potatoes.
- Feels indulgent but is actually pretty balanced.
And maybe the biggest win?
It makes me feel like I’m taking care of myself without overcomplicating it.
No fancy ingredients.
No trendy powders.
Just real food that makes sense.
That’s the energy we’re bringing into this season of life.
If you make it, tell me what random ingredient you rescued from the back of your fridge. That’s where the magic happens.
— One Ass Kitchen 🍲