Whole Food, Plant-Based Recipe Sweet Potato Red Lentil Stew
Recipe courtesy of Elaine Perlman, PPMNY Community MemberThis sweet potato red lentil stew is easy & delicious. Inspired by Indian cuisine, the dish has multiple spices. Sweet potatoes are given a sweet & healthy boost with the addition of chopped apple.
Ingredients
2 sweet potatoes, sliced the long way in half
- 1 onion, chopped
- 4 cup vegetable broth
- ½ apple, unpeeled and chopped
- 1 cup rinsed and drained red lentils
- 1 T onion and garlic powder and miso
- 1 tsp cumin
- ½ tsp coriander
- ¼ tsp ginger, cayenne pepper,& black pepper
Instructions
1. Roast the sweet potatoes in the oven at 400°F, cut side up, for 25 minutes or until soft. Remove and let cool. Scoop out the sweet potato from the peel. Chop and put aside.
2 While the sweet potato roasts, saute onion in a ¼ cup of broth. Add more broth as the broth evaporates.
3. After 5 minutes, let the broth evaporate and the bottom of the pan brown. Before it turns black, add the rest of the broth.
4. Add the rest of the ingredients. Cook covered for 25-35 minutes until tender.
5. If the stew has too much liquid, cook uncovered to evaporate most of the liquid.
6. Taste and adjust seasonings. Serve over rice, quinoa or boiled potatoes.
