Tag Archives: lentils

Sweet Potato & Red Lentil Curry

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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.IMG_2498

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!

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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…

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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!

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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!

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Sweet Potato & Red Lentil Curry

Prep time: 5min

Cook time: 25-30min

Serves: 4-6

  • 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
  1. Heat the oil in a dutch oven over medium heat
  2. Add onion, cook for 5 min
  3. Add garlic and curry paste, stir and cook until fragrant
  4. Stir in lentils, sweet potato, tomato sauce and broth; bring to a boil
  5. Cover, lower the heat to a simmer; cook 15-20min
  6. Enjoy!

*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)? 

Maple Lentil & Sweet Potato Stew

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Were you guys wondering when I was going to post a recipe that involved this blog’s namesake, sweet potatoes?  Well, here it is…the inaugural sweet potato recipe (many more to follow, I assure you)!

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Sunday’s are the day that we get ourselves ready for the week…laundry, cleaning, food prep etc. Because of this, I like meals that take a little longer, but don’t necessarily require my full attention. When I saw this recipe for Maple Baked Lentils with Sweet Potato on Oh She Glows, I knew I wanted to try it. As usual, I’ve made some changes from the original recipe. (Note: The below photo is missing the apple I used for this recipe.)

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Usually I like to have everything prepped before I start cooking, but I knew I’d have 20min while the lentils cooked to get everything else together. So, while the lentils cooked I did my dicing, measuring and opening.

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I had intended for this to be a little more firm when it was done, but it had a fair amount of liquid in the end, hence the “stew” designation. I served a lightly dressed salad alongside this, as it’s pretty a pretty heavy meal. The verdict? Two thumbs up! It was sweet but not in a dessert sense, and filled you up like a comfort food while still being pretty nutritionally-dense. A win-win!

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Maple Lentil & Sweet Potato Stew

Prep time: done during cook time

Cook time: 1 hour

Serves: 4

  • 1C dried lentils
  • 1lb sweet potato, peeled & diced
  • 1 apple, diced
  • 3 garlic cloves
  • 2.5T maple syrup
  • 2T molasses
  • 2t yellow mustard
  • 1.5T apple cider vinegar
  • 1t kosher salt
  • 1/2t black pepper
  • 28oz can diced tomatoes, drained
  1. Rinse and drain lentils; add into dutch oven with 3C water
  2. Bring to a boil, then turn heat to low-medium and cook, covered, for 20min
  3. Pre-heat oven to 375 degrees
  4. Add sweet potato, apple, garlic, maple syrup, molasses, mustard, ACV, S&P and diced tomatoes to the dutch oven
  5. Cover and bake for 20 min
  6. Remove lid and bake for 15 min

Question: Have you ever used molasses for anything other than gingersnaps? (My answer: nope!)