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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 319.0
  • Total Fat: 14.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 554.1 mg
  • Total Carbs: 38.3 g
  • Dietary Fiber: 8.3 g
  • Protein: 10.2 g

View full nutritional breakdown of Lentils with Sweet Potato calories by ingredient
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Lentils with Sweet Potato

Submitted by: LISAMISH
Lentils with Sweet Potato

Introduction

This is just a 'toss-together dish' I came up with, easy and nutritionally sound (I think).
PLEASE don't use dried herbs. Fresh herbs are a must for anyone learning to enjoy fresh healthy food.
This is just a 'toss-together dish' I came up with, easy and nutritionally sound (I think).
PLEASE don't use dried herbs. Fresh herbs are a must for anyone learning to enjoy fresh healthy food.

Number of Servings: 4

Ingredients


    1 cup diced red bell pepper
    1 cup diced onion
    4 tbsp olive oil
    1 lg sweet potato, peeled and cubed
    3-4 cloves of garlic, chopped
    2 tsp Kirkland sweet mesquite seasoning
    1 19oz can Unico lentils
    2 tsp chipotle sauce
    freshly ground black pepper
    fresh basil leaves
    fresh rosemary leaves

Tips

You will find this dish somewhat 'dry'. If you're looking for a stew-like recipe add a half cup of broth when you add the lentils or some diced tomatoes and simmer a few minutes longer.
I'm a 'texture' person, I don't care for uh... 'mushy' things so I developed this type of dryer but very flavourful dish so that I could enjoy the nutritional benefits of things like lentils and beans. You can adjust it to suit your own tastes and textural needs. :-)


Directions

-Chop all the veggies and herbs (rosemary should be very finely chopped). Drain and rinse lentils.
The sweet potato should be about 1" square cubes, keep them fairly uniform. Put them in a large glass bowl, drizzle one tbsp of olive oil on and sprinkle with the sweet mesquite seasoning. Toss.
-Put a few tbsp of water in the bottom of the bowl and cover loosely. Microwave until they are quite soft but not mushy.
-Drizzle 3 of the 4 tbsp of olive oil in a large frying pan and fry onions peppers and garlic until translucent.
-I push all the onions and peppers to the outside of the pan and make sure there is enough oil to lightly cover the bottom of the pan. If it looks dry add a tiny bit more.
-Put the cooked sweet potatoes in a single layer across the center of the pan.
-Cook on med-high heat until well browned. Turn only once to brown or slightly blacken each side
-Add the drained lentils, turn heat down to low and cover.
-Add fresh herbs, chipotle sauce and black peper.
-Cover and stir occasionally until heated right through, about 5-10 min on low.
-Let it sit a few minutes.
Enjoy!!!

Serving Size: 4 hearty servings

Number of Servings: 4

Recipe submitted by SparkPeople user LISAMISH.






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Member Ratings For This Recipe

  • I loved this! I took a few liberties with the method, so I can't vouch for that. I adapted it for my slow cooker: I sauteed the onions,, peppers and garlic in 1 t of peanut oil, then I added 2 1/2 c of water and a cup of dry lentils, and a handful of dried mushrooms. It was delish! - 9/2/12

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