Red lentil, sweet potato and red pepper stew….

It’s fall… firmly fall… in fact fall is way ahead of itself in this part of the world.. so to match the weather try this recipe…

Red Lentil Stew

Olive oil

1 tsp each ground cumin and tumeric

1 tbsp curry powder

1 large onion, diced

4 cloves garlic, minced

2 tbsp minced fresh ginger

2 sweet potatoes, peeled and cut into chunks

1 red pepper, seeded and diced

1 1/2 cups rinsed red lentils

3 cups broth (any kind, I usually use Pacific Vegetable or Mushroom Broth)

cilantro (garnish, optional)

Heat 2 tbsp olive oil in large pot over medium heat. Add the cumin, tumeric and curry powder until fragrant, about 1 min, add the onion and a few pinches of coarse salt,  cook until tender. Add garlic and ginger, cook stirring about 2 mins.  Add sweet potatoes, red pepper, stir to combine everything, then add lentils and broth. Reduce heat and simmer until lentils are tender, about 20-25 mins. Season with salt and pepper and serve topped with fresh chopped cilantro.

I like to serve this healthy yummy stew with sauteed broccoli rabe with garlic and spicy shrimp

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