Sweet Potato Lentil Stew from The Kind Diet by Alicia Silverstone Ingredients: 1/4 Cup Safflower Oil 1 Medium Onion Diced 2 Small Tomatoes Diced 1 tsp Minced Fresh Ginger 1 1/2 tsp Turmeric 1 tsp Cumin 1 tsp Ground Coriander 1/2 tsp Ground Cinnamon 1/8 tsp Cayenne Fine Sea Salt 2-3 Medium Sweet potatoes, peeled & cut into 3/4″ cubes 7 Cups Vegetable Broth 1 Cup Brown Lentils Heat the oil over medium heat in a large, deep pot. Add the onion and cook, stirring frequently for 2 minutes or until the onion starts to soften. Stir in the tomatoes & ginger and cook for 3 minutes. Stir in the turmeric, cumin, coriander, cinnamon, cayenne and a pinch of salt. Cook and stir for 2 minutes, then taste for seasonings. Add the sweet potatoes, broth & lentils. Stir well and bring to a boil over high heat. When the mixture comes to a boil, reduce the heat, cover and simmer for 40 minutes or until the sweet potatoes and lentils are soft.
Sunday, March 20, 2011
Sweet Potato Lentil Stew
This is one of the very first recipes I made when I became vegan. Since I didn’t have a blog back then, I forgot to post it. But, this stew is a gem! I LOVE sweet potatoes, and they are so good and alkalinizing for your body. This stew is very fragrant and calls for a lot of spices. It’s easy to make, but you might want check out your cupboard first to make sure you have all of the necessary spices first--before you decide to make this tasty dish. You can make the stew thicker, by adding more sweet potatoes. That’s what I like to do, then it’s thick enough to serve over brown rice. You can still eat it in a bowl—just add some rolls and some steamed greens! Yum Sweet Potato Lentil Stew from The Kind Diet by Alicia Silverstone Ingredients: 1/4 Cup Safflower Oil 1 Medium Onion Diced 2 Small Tomatoes Diced 1 tsp Minced Fresh Ginger 1 1/2 tsp Turmeric 1 tsp Cumin 1 tsp Ground Coriander 1/2 tsp Ground Cinnamon 1/8 tsp Cayenne Fine Sea Salt 2-3 Medium Sweet potatoes, peeled & cut into 3/4″ cubes 7 Cups Vegetable Broth 1 Cup Brown Lentils Heat the oil over medium heat in a large, deep pot. Add the onion and cook, stirring frequently for 2 minutes or until the onion starts to soften. Stir in the tomatoes & ginger and cook for 3 minutes. Stir in the turmeric, cumin, coriander, cinnamon, cayenne and a pinch of salt. Cook and stir for 2 minutes, then taste for seasonings. Add the sweet potatoes, broth & lentils. Stir well and bring to a boil over high heat. When the mixture comes to a boil, reduce the heat, cover and simmer for 40 minutes or until the sweet potatoes and lentils are soft.
Sweet Potato Lentil Stew from The Kind Diet by Alicia Silverstone Ingredients: 1/4 Cup Safflower Oil 1 Medium Onion Diced 2 Small Tomatoes Diced 1 tsp Minced Fresh Ginger 1 1/2 tsp Turmeric 1 tsp Cumin 1 tsp Ground Coriander 1/2 tsp Ground Cinnamon 1/8 tsp Cayenne Fine Sea Salt 2-3 Medium Sweet potatoes, peeled & cut into 3/4″ cubes 7 Cups Vegetable Broth 1 Cup Brown Lentils Heat the oil over medium heat in a large, deep pot. Add the onion and cook, stirring frequently for 2 minutes or until the onion starts to soften. Stir in the tomatoes & ginger and cook for 3 minutes. Stir in the turmeric, cumin, coriander, cinnamon, cayenne and a pinch of salt. Cook and stir for 2 minutes, then taste for seasonings. Add the sweet potatoes, broth & lentils. Stir well and bring to a boil over high heat. When the mixture comes to a boil, reduce the heat, cover and simmer for 40 minutes or until the sweet potatoes and lentils are soft.
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