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)?
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)!
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.)
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.
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!
Maple Lentil & Sweet Potato Stew
Prep time: done during cook time
Cook time: 1 hour
- 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
- Rinse and drain lentils; add into dutch oven with 3C water
- Bring to a boil, then turn heat to low-medium and cook, covered, for 20min
- Pre-heat oven to 375 degrees
- Add sweet potato, apple, garlic, maple syrup, molasses, mustard, ACV, S&P and diced tomatoes to the dutch oven
- Cover and bake for 20 min
- Remove lid and bake for 15 min
Question: Have you ever used molasses for anything other than gingersnaps? (My answer: nope!)