Touch of India Lentil and Sweet Potato Stew
- Number of Servings: 6
Ingredients
INSTRUCTIONS
In a large pot on medium high heat, add olive oil andsaute onion and garlic until translucent, about 3 minutes. Add the rest of ingredients up to the pepper (salt will be added at the end of cooking), turn the heat up to high and bring everything to a rapid boil.
Once it starts boiling, add spinach and turn the heat down to a low simmer and cook uncovered for about 35 to 40 minutes, stirring once and awhile until lentils are cooked through and not falling apart.
Remove the stew from heat and stir in the salt. Serve.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user SUNNYCALIGIRL.
Olive oil1 medium (3") onion, diced1 large sweet potato, peeled and cubed 2 cloves garlic, minced2 cups green lentils, rinsed (I used Trader Joe's Small Whole Green Lentils)1 (13.5 oz) can of unsweetened coconut milk (I used A Taste of Thai Coconut Milk Unsweetened/First Pressing )2 bay leaves1/4 tsp ground cumin1/2 tsp turmeric, ground 1/2 tsp garam masala (an Indian spice mix, I like McCormick's) 1/2 tsp black pepper3 cups fresh baby spinach1/2 tsp kosher salt
INSTRUCTIONS
In a large pot on medium high heat, add olive oil andsaute onion and garlic until translucent, about 3 minutes. Add the rest of ingredients up to the pepper (salt will be added at the end of cooking), turn the heat up to high and bring everything to a rapid boil.
Once it starts boiling, add spinach and turn the heat down to a low simmer and cook uncovered for about 35 to 40 minutes, stirring once and awhile until lentils are cooked through and not falling apart.
Remove the stew from heat and stir in the salt. Serve.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user SUNNYCALIGIRL.
Nutritional Info Amount Per Serving
- Calories: 496.9
- Total Fat: 9.4 g
- Cholesterol: 0.0 mg
- Sodium: 318.5 mg
- Total Carbs: 81.5 g
- Dietary Fiber: 25.1 g
- Protein: 20.5 g
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