Lentils with Sweet Potato
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup diced red bell pepper1 cup diced onion4 tbsp olive oil1 lg sweet potato, peeled and cubed3-4 cloves of garlic, chopped 2 tsp Kirkland sweet mesquite seasoning1 19oz can Unico lentils2 tsp chipotle saucefreshly ground black pepperfresh basil leavesfresh rosemary leaves
-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.
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.
Nutritional Info 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
Member Reviews
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CD12550196
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