Okay, I know this dish doesn’t look super appetizing, but I promise it is! That’s the thing with red lentils, they melt right into whatever you’re cooking with them, leaving a mushy-looking dish. Original recipe can be found here.
Lentils and sweet potatoes are one of my favorite combos, remember Maple Lentil & Sweet Potato Stew? Don’t be surprised if you see this combo again in the future!
Please pardon the kitchen mess! I usually try to keep things together as I cook, but for some reason these ingredients ended up all over the place…
Once again, this dish features this blog’s namesake, sweet potatoes! Did you know sweet potatoes are fabulous for controlling your blood sugar, as well as being a great source of Vitamin A, Vitamin C, potassium, fiber, antioxidants etc etc (source: Whole Foods). And, health benefits aside, sweet potatoes taste amazing and are super cheap – win, win, win!
Do you see those green I used? That a schmorgesborg of chard, kale and mixed lettuces that I brought home with me after visiting my friend who’s currently working at Stonegate Farm in the Hudson River Valley. I came home with two bags of greens, the other was used for salad throughout the week…I love having farm-fresh produce!
Sweet Potato & Red Lentil Curry
Prep time: 5min
Cook time: 25-30min
- 1T olive oil
- 1 onion, diced
- 2t garlic, minced
- 2T curry paste*
- 1C red lentils
- 1.25lb sweet potato, diced
- 1 15oz can tomato sauce
- 3C vegetable broth
- 4 handfuls of spinach or greens
- Heat the oil in a dutch oven over medium heat
- Add onion, cook for 5 min
- Add garlic and curry paste, stir and cook until fragrant
- Stir in lentils, sweet potato, tomato sauce and broth; bring to a boil
- Cover, lower the heat to a simmer; cook 15-20min
*I made my own curry paste by mixing equal parts Thai Green Curry Powder & fish sauce (fish sauce will make this recipe non-vegan)
Question: Are you a member of a CSA (community supported agriculture)?