Red Lentil and Sweet Potato Stew Recipe
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 This recipe for Red Lentil and Sweet Potato Stew, by Beth Henninger, is from Our Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Beth Henninger
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Category: |
Category: |
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Ingredients: |
Ingredients: Olive Oil
1 Red Onion
Salt and Pepper to taste
7 Carrots ( thinly sliced coins)
2 Celery Ribs(finely chopped) I don't add
2 garlic cloves
2 Cups Red Lentils (rinsed)
2 t Cumin
1 t Coriander
1 t Chili Flakes
1/2 t Turmeric
6 Cups Water
1 Sweet Potato (peeled, and finely diced about 1 Cup)
1 bunch Black Kale ( finely shredded)
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Directions: |
Directions:In heavy bottomed pot over medium -high heat, add about 4 Tbs of olive oil. Once the oil is shimmering and hot add the onion. Season with salt and sauce for 4-5 minutes, or until soft.
Add the carrots and celery and cook for 3 more minutes. Add in the rinsed lentils and cook for about 2 minutes, toasting in the oil. Add the cumin, coriander,chili flakes, and turmeric and continue to toast for another minute or until fragrant. Add the water and a big pinch of salt and pepper. Stir and bring to a boil. Reduce to a very low heat and gently simmer for about 10 minutes.
Carefully stir in the sweet potato and Kale. Cook for another 10-15 minutes or until the lentils are cooked through but not mushy.
Once cooked, adjust seasoning with salt and pepper and drizzle with olive oil. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:30-60 minutes |
Personal
Notes: |
Personal
Notes: Great for a vegan or vegetarian. I look this during the winter, really easy, smells great and reheats well.
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