Sunday, March 21, 2010

Sweet Potato - Lentil Stew

Serves 6 - 8
1 tbsp safflower oil
1 medium onion, diced
2 small tomatoes
1 tsp minced fresh ginger
1 1/2 tsp turmeric
1 tsp cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
1/8 tsp cayenne
Fine sea salt
3 medium yams, peeled and cut into 3/4 inch cubes
7 cups vegetable broth
1 cup brown lentils

Heat the oil over medium heat in a large, deep pot. Add the onion and cook, stirring frequently for 2 minutes or until the onion starts to soften. Stir in the tomatoes and ginger and cook for 3 minutes. Stir in the spices. Cook and stir for 2 minutes.
Add yams, broth, and lentils. Stir well, and bring to a boil over high heat. When the mixture comes to a boil, reduce the heat, cover and simmer for 40 minutes or until the lentils and yams are soft.

Serve on its own or over brown rice or couscous. Serve with steamed greens.

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