Curried lentils and sweet potatoes
It’s a stew, or soup! Super easy, delicious and filling. The fiber and protein from lentils and sweet potatoes will fill you up. Leftovers are excellent the next day on top of some greens or a rice bowl with fresh vegetables. I love to serve it with some crusty brown bread or a side salad.
1 celery stalk
1 sweet potato
1 cup lentils
1 tablespoon curry (try spicy curry)
1/2 – 1 teaspoon each: cardamom, cinnamon, turmeric, cumin and cloves
1/2 – 1 cup water
Sauté onion, carrot and celery; add some chopped sweet potatoes and cook for 10-15 minutes. Add the lentils and water with seasonings. Add less water for a stew like consistency, more water for soup. I let it simmer for about an hour, stirring at about 30 minutes. While this isn’t a thirty minute meal, the preparation is really easy. I like to puree a about a cup or two when done cooking for a smoother texture.
Substitute pumpkin or butternut squash for sweet potato
Add chickpeas/garbanzo beans
Add zucchini squash
For a creamy texture add coconut milk