Sweet Potato Lentils (Print Version)
# Ingredients:
01 -
6 cups peeled and cubed sweet potato.
02 -
2 cups red lentils, dried.
03 -
4 cups vegetable broth, low in sodium.
04 -
1 small shallot, chopped finely.
05 -
1 teaspoon turmeric powder.
06 -
3 cloves garlic, minced.
07 -
1/2 tablespoon coconut sugar.
08 -
1 teaspoon ground ginger.
09 -
3 tablespoons red curry paste (Thai).
10 -
3/4 teaspoon kosher salt.
11 -
1 cup coconut milk (light).
12 -
6 ounces of tomato paste.
13 -
1 tablespoon garam masala spice mix.
14 -
1 cup plain water.
15 -
Cilantro for garnish.
16 -
Cooked quinoa or brown rice for serving.
17 -
Optional: Lemon or lime wedges.
# Instructions:
01 -
Spray inside with nonstick coating, then rinse lentils till clean.
02 -
Throw everything into the slow cooker, except coconut milk, and stir to combine.
03 -
Set to High for 3-4 hours or Low for 6-7 hours. You’ll know it’s ready when lentils and potatoes are soft.
04 -
Pour in the coconut milk. Adjust texture if it’s too thick. Serve over a grain, and add cilantro on top.
# Notes:
01 -
Lentils don’t need soaking.
02 -
Freezer-friendly dish.
03 -
Fits vegan diets.
04 -
Perfect for planning meals ahead.
05 -
Mildly spicy but easy to tweak.
06 -
Warm and hearty feel-good food.