I've had my eye on this lentil and sweet potato recipe for some time, and the weather is now cool enough for stew to seem appealing. Lentils are particularly good for vegetarians - the might little legumes are rich in protein and fiber. Or, skip the yogurt for a vegan dish.
1 onion, chopped
2 medium carrots, peeled and chopped
2 medium celery stalks, chopped
Bay leaf
1 garlic clove, minced
1 1/2 tsp curry powder
2 cups dried lentils
2 medium sweet potatoes, peeled and cut in 1/2-inch dice
1 package (9 ounces) frozen cut green beans
1 (14.5-oz) can diced tomatoes in juice
1/2 cup chopped fresh cilantro leaves
Plain low-fat yogurt
Looks good for the coming cool weather.
ReplyDeleteI do recommend freezing some.
Me again. I found I had everything to make a Red Lentil soup last night. It is very fast because the lentils are so tiny. This one is flavored with cumin, cardamom, ginger, and lemon juice, among the regular garlic, onions, carrot, tomatoes. Satisfied us for a cool October Sunday evening.
ReplyDeleteAlso made my first pumpkin pie!
this looks good. and mom i want pumpkin pie! :]
ReplyDeleteRed lentil soup is a great idea! I've been looking for red lentils but haven't found them at my local stores. Also, I must put pumpkin pie on my to-do list...
ReplyDelete