Saturday, December 29, 2012

Indian-style Sweet Potato and Lentils

A new Winter favorite. This recipe is adapted from one I found on (where I'm a frequent lurker). Sweet potatoes were in peak season the first time I made this recipe, and I had lentils left over I had to use immediately. Great timing.

Indian-style Sweet Potato & Lentils

  • 1 tablespoon olive oil
  • 1 large onion, minced or grated
  • 3 cloves garlic, minced
  • 1 cup cooked lentils
  • 2 cups stock (use vegetable broth for vegetarian version)
  • 1 sweet potato, peeled and cubed
  • 1 cups (or 1 bag) whole fresh spinach greens
  • 1/2 of a small can of tomato paste (about 4 oz)
  • 1/2 tsp turmeric
  • 2 tsp garam masala
  • ½ tsp cayenne pepper (optional)
  • Salt & fresh-ground pepper to taste

(Pre-prep) Soak lentils for 1 hour, then simmer until they're just soft.

Add olive oil, minced onions, and garlic to a pot or large saucepan. Cook until the onions begin to brown. Add the tomato paste, turmeric, garam masala, salt and peppers into onion mixture and stir until thoroughly coated.

Stir in stock, sweet potatoes and lentils. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes until sweet potatoes are fork-tender and flavors are well incorporated- the stew should be thick and condensed down so that there’s not too much liquid broth left. Lastly, add the spinach and cook until just wilted.

Serve immediately if possible. This recipe makes 2 or 3 portions if served without rice or bread. If served with rice or bread, this recipe easily makes 4 portions.

I’d also like to note that this recipe was one of the first I discovered on my quest to convince my husband that so-called “healthy food” can taste good. We’ve all been brainwashed by packaged low-fat substitutions for so long that we’ve forgotten things that are good for us don’t have to be poor imitations of real food, or flavorless mush. Needless to say, both of us have been quite pleased with this dish.

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