RECIPE: Curried Lentils and Sweet Potatoes

I adapted this famous recipe from Sunset magazine. If you're never heard of Sunset before, it's a treasure trove of recipes, ideas, and amazing things to do on the west coast. My parents have subscribed it for longer than I've been alive and kept their subscription even after moving to the snowy Midwest.

Sweet potatoes are (IMHO) one of the most unsung heroes of vegetarian cooking. They're flavorful, packed with more fiber and antioxidants than their russet/red/yukon gold fellows, and they can be prepared in numerous ways. They make themselves at home in sweet dishes as well as savory, and they're delicious when simply baked and sprinkled with cinnamon, nutmeg, and cloves.

This is an excellent weeknight recipe, as the prep time is minimal (mostly chopping) and it's a one-pot meal, which is especially appealing if you're without a dishwasher, like us. Increase or decrease the chipotle chili powder to meet your tastes, and feel free to swap in some coconut milk for the broth (add 2 T. brown sugar if you do) to make a sweeter and more Thai-style curry.


Curried Lentils and Sweet Potatoes
Vegetarian and Vegan
Makes 10 servings

Ingredients:

1 large onion, chopped

5-9 garlic cloves, minced

1  T. olive oil

2  cups dried lentils (I used brown, but you can use red for a creamier consistency)

4-6 sweet potatoes, cut into 1/4" pieces (I prefer unpeeled)

2 1/2 T. curry powder

1 1/2  T.  ground cumin

1 t. salt (use smoked if you have it)

1/2 t. chipotle chili powder (or 1 t. cayenne pepper)

6 c. vegetable broth

Directions:

1. Get out a large dutch oven or stock pot. Heat olive oil on medium and stir in onion and garlic. Saute 5 minutes.
2. Wash lentils in a colander until water runs clear. Add lentils, sweet potatoes, curry powder, cumin, salt, chipotle chili powder, and broth to the pan. Bring to a boil over high heat; reduce heat to low or medium-low, cover, and simmer until lentils are tender to bite and sweet potatoes are tender when pierced, 25 to 30 minutes.
3. Serve alone or with warm pita bread or rice.

In one serving (1 2/3 c.):

Calories: 401. Protein: 21g. Fat: 4.1g. Carbs: 73g. Fiber: 12g