Tuesday, September 16, 2014

Sweet Potato & Lentil Stew Over Rice

I served it over rice, very delicious









Serves: 12
Ingredients
  • 2 Cans Lentils 
  • 3 Large Sweet Potatoes, cut in large dice
  • 3 Large Carrots, thinly sliced
  • 1 Large Onion, diced
  • 3 Tbsp. Olive Oil
  • 1 Tbsp. Fresh Grated Ginger
  • 1 Heaping Tbsp. Minced Garlic
  • 2 Tsp. Ground Cumin Seeds
  • ½ Tsp. Allspice
  • ½ Tsp. Cinnamon
  • ½ Tsp. Turmeric
  • 5 Cups Vegetable Broth
  • 2 Cups Water
  • ⅓ Cup EACH Green, Yellow, Red, and Orange Bell Pepper, diced
  • 1 Tbsp Thyme 
  • Optional * 2 cups coconut milk * 
Instructions
  1. Splash olive oil in large Dutch oven or stock pot.
  2. Add onion and garlic and sauté a minute or two.
  3. Add cumin, fresh ginger, allspice, cinnamon, carrots and bell peppers.
  4. Continue sautéing a few minutes.
  5. Add vegetable broth, water, sweet potatoes, turmeric and thyme.
  6. Simmer for approximately 30 minutes.
  7. Add lentils.
  8. Stir to combine and simmer until vegetables are thoroughly cooked--at least 20-30 minutes or so until lentils are tender.
  9. Remove from heat.
  10. *Stir in coconut milk* and serve.
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