Sweet Potato Lentil Stew

Sweet Potato Lentil Stew

(GF) (V)

An easy, one pot dinner for your family.

From Alicia Silverstone's The Kind Diet.

Ingredients (Serves 4-6):

1/4 cup olive oil

1 medium onion sliced

2 small tomatoes diced

1 teaspoon fresh ginger minced

1 1/2 teaspoons turmeric

1 teaspoon cumin

1 teaspoon ground coriander

1/2 teaspoon ground cinnamon

1/8 teaspoon cayenne

sea salt

2-3 medium sweet potatoes, peeled and cut into 3/4″ cubes (you can add more if you like)

7 cups vegetable broth (or water)

1 cup brown lentils

Directions:

Heat oil in large, deep pot. Add onion and stir until it starts to soften-about 2 minutes.

Stir in tomatoes and ginger. Cook for about 3 minutes.

Stir in turmeric, cumin coriander, cinnamon, cayenne and a pinch or two of sea salt

Cook and stir for 2 minutes. Add more salt if necessary.

Next, add sweet potatoes, broth and lentils.

Bring to a boil over high heat.

Cover and simmer for 40 minutes or until the lentils and sweet potatoes are soft.

◦

Sweet Potato Lentil Stew

30 Minute Vegan Blogging!

I'm vegan. I'm busy. I love to make food. I want to go to culinary school. "Cooking" (can I get a better word for "raw vegan food preparation?") is my passion and the way I best express myself.

I've gotten the green light to blog my way through 30-Minute Vegan from co-author Mark Reinfeld. I can only post 5 of the recipes, by publisher request. So my lovely readers will see lots of yummy food, but not many recipes (sorry). The cooked vegan dishes will be here. The raw vegan ones on my Raw Mocha Angel blog.

First up was Pleasing Greens Soup. I did this first because I had all of the ingredients already, except parsley. I used cilantro instead. Don't let my boring picture fool you. Me and Raymond enjoyed this. He even asked me if I would make it again. Having trouble getting your kids or grand kids to eat their greens? Here you go:

6 cups water or veggie stock
4 cups thin sliced dinosaur kale (or regular kale)
1 yellow onion
1 cup thin sliced celery
1 carrot grated (about one cup)
2 garlic cloves, minced
2 tablespoons minced ginger
1/4 teaspoon celery seeds
1/2 teaspoon sea salt
1/2 cup minced parsley (tastes great w/ cilantro!)
1/4 cup soy sauce (I used Braggs Liquid Aminos)
3/4 cup cashews, potatoes, or rice

Boil water, kale, onion as you add the remaining ingredients. After everything comes to a boil, cover and simmer for 5-8 minutes, or until tender.

Blend in batches. This is HOT, so be careful. Cover the blender with a dishcloth if necessary. Return back to the pot and reheat, if needed. Serve immediately. Let it cool before you refrigerate it. Lasts 3-4 days.

Love,
Althea ◦

30 Minute Vegan Blogging!