Sunday, June 2, 2013
Sweet Potato and Lentil Stew
This was a win with the whole family. Some thick slices of crusty bread on the side and we were good to go. The stew is hearty and healthy, low in calories but big in taste. My son, who is studying "healthy choices" in school, was excited when I told him his dinner contained something from every food group. "Where is the dairy?" asked my intelligent husband. "Coconut milk," replied the wife who typically runs out of brain cells around 6:00 just as everyone sits down to eat. My husband just looked at me. Wait for it . . . wait for it . . . Right. So we're missing dairy. Anyone want ice cream for dessert?
1 cup lentils, rinsed
4 cups chicken (or vegetable) broth
2 medium sweet potatoes, peeled and diced
1 teaspoon turmeric
14.5 ounce can fire roasted tomatoes
2 teaspoons fresh minced ginger
1 tablespoon oil
1 tablespoon butter
2 cloves garlic, minced
1 medium onion, diced
one or two pinches of red pepper flakes (use more for more heat)
⅔ cup regular coconut milk
salt, to taste
Pour lentils, broth, and sweet potatoes into a large pot. Bring to a boil and then simmer on low, covered, for 20-25 minutes, or until lentils and sweet potatoes aren't quite done cooking. (Don't overcook or everything gets mushy. No one wants mushy lentils.) Add the turmeric, tomatoes and ginger to the pot and cook for another 10 minutes.
While lentil mixture is cooking, heat the oil and butter in a large skillet. Add garlic, onion, and a dash of red pepper flakes (more if you want a stronger kick). Saute for 5-8 minutes, or until onions start to lightly brown.
Add onion mixture to lentil pot and stir in coconut milk. Season with salt to taste and serve with warm bread. Over brown rice would be good as well.
adapted from here