Sweet Potato and Lentil Curry Stew

2 tsp oil

1 medium onion, finely chopped

2 garlic cloves, minced

1 peeled and chopped eggplant

2 celery stalks, sliced

2 large carrots, diced

2 tbsp curry powder

1 cup lentils, rinsed and picked through

  2 cups chicken broth (or vegetable broth)

  1 14.5 ounce can diced tomatoes and juices

1 8 ounces tomato (or pasta) sauce

 1 medium sweet potato, cut into 1 inch pieces

  3 cups baby spinach

optional:  one chopped bunch of broccoli

Heat oil on medium heat and sauté onions, garlic, eggplant, celery and carrots for 6-7 minutes. Sprinkle curry powder and stir well. Add broth, lentils, canned tomatoes and tomato sauce. Bring to a boil. Add sweet potato chunks, reduce heat, cover and simmer for 25 minutes, until lentils are tender. Add broccoli for last 10 minutes of simmering.  Stir in baby spinach and cooked chicken. Cover and simmer for 5 minutes.
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Another version (we usually look at a few recipes and make our own version)

LLentil sweet potato stew

2 Tbsp coconut or extra-virgin olive oil

·                                 1 tsp ground cumin

·                                 1 tsp ground turmeric

·                                 1 Tbsp curry powder

·                                 1 diced large onion

·                                 Coarse salt and freshly ground black pepper

·                                 4 minced cloves garlic

·                                 2 Tbsp minced fresh ginger

·                                 2 peeled and diced sweet potatoes

·                                 1 diced (stemmed, seeded) red bell pepper

·                                 1 1/2 cups rinsed red lentils

·                 6 C broth

·                 Chopped fresh cilantro

Directions

1.                               Heat oil in a large pot over medium heat. Cook cumin, turmeric and curry powder until fragrant, about 1 to 2 minutes. Add onion with a few pinches salt, and cook, stirring, until tender, about 6 minutes. Add garlic and ginger and cook, stirring, until tender, about 2 minutes. Add sweet potatoes and bell pepper and cook 1 minute.

2.                               Add lentils and  Broth. Bring to a boil, then reduce heat and simmer until lentils are tender, 20 to 25 minutes. Season with salt and pepper. Top with cilantro before serving.

Lentils and Rice

1 C lentils, rinsed

¾ C long grain rice

1 bunch green onions, chopped

1-2 cloves garlic, minced

2 T butter or olive oil or water

Saute the above until onion is tender (4 minutes).

Then add:  

2 ¾ C chicken broth or vegetable broth

½ t thyme

½ t salt

1/8 t pepper

Bring to a boil. Reduce heat; cover; simmer 30 minutes or until all the water is absorbed.

Or:  cook lentils without rice (use less water) and serve seasoned lentils over cooked rice.

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Lentil tacos;   use cooked lentils instead of meat in tacos or enchiladas.  Cooked lentils and cooked brown rice (mixed together) can also be used as a meat substitute.

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Lentils

• 2 tablespoons olive oil
• 1 cup finely chopped onion
• 1/2 cup finely chopped carrot
• 1/2 cup finely chopped celery
• 2 teaspoons kosher salt
• 1 pound lentils, picked and rinsed
• 1 cup peeled and chopped tomatoes
• 2 quarts chicken or vegetable broth
• 1/2 teaspoon freshly ground coriander (opt.)
• 1/2 teaspoon freshly ground toasted cumin

Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.

Beans and lentils