Red Lentil and Sweet Potato Stew Recipe

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Let me put it out there, I read a lot of magazines. Something about opening up your mailbox, seeing the cover photo of your favorite guilty pleasure, new and staring back at you,  just  makes you feel like a special present has just been sent soley to brighten up your day. I always felt like I officially was an adult with my own place when I started to subscribe to every magazine I had ever wanted.  One of these magazines was one of my all time favorites from  Martha Stewart’s publications called Whole Living.

This magazine always seemed to capture what I loved about so many of my separate reads into one beautiful master monthly publication for my liking. It had the comforting home segment like Real Simple and Martha Stewart Living, but mixed in with the healthy living and fitness aspect like Fitness and Women’s Health. I found out of my 8 subscriptions this was the one magazine I held onto way too often as there was always just too much goodness in it to throw out.  Alas what happened to my beloved, well it was discontinued in 2013 and I found my magazine subscription life had to move on without it.

I still have a few of the best issues tucked away in my wicker magazine basket and the other day when the weather starting to turn a little cold I knew exactly what recipe I wanted to make and where to grab it.  The recipe was part of a 3 week detox plan in the 2013 January edition. I attempted to try the whole detox and made it through the first week before jet setting off to New York for a week of work and fun with friends. Obviously once the plane hit the ground the detox was off, but I found I came back for weeks after trying all of the various recipes upon returning home.

One of my favorite was the Red Lentil and Sweet Potato Stew. This dish is filling, healthy, flavorful, and hits the spot on a chilly night. It says it makes 4 servings, but really I found it to make about 6. The other night we paired it with a little brown rice, which added a little more girth to it. It is really easy to make, quick to cook, and only gets better after a day or two. My only complaint, it is not very photogenic. So I apologize for not having a great glamour shot of this one. However I included the link to the recipe at Whole Living so you can see a more mouthwatering rendition.  I hope you enjoy!

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Red Lentil and Sweet Potato Stew

Whole Living, January/February January/February 2013

Ingredients

  • 2 Tbsp coconut or extra-virgin olive oil (I just used cooking spray to save a few calories and it worked well)
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 Tbsp curry powder
  • 1 diced large onion
  • Coarse salt and freshly ground black pepper
  • 4 minced cloves garlic
  • 2 Tbsp minced fresh ginger
  • 2 peeled and diced sweet potatoes
  • 1 diced (stemmed, seeded) red bell pepper
  • 1 1/2 cups rinsed red lentils
  • 6 cups vegetable broth

Directions

  1. Heat oil in a large pot over medium heat. Cook cumin, turmeric and curry powder until fragrant, about 1 to 2 minutes. Add onion with a few pinches salt, and cook, stirring, until tender, about 6 minutes. Add garlic and ginger and cook, stirring, until tender, about 2 minutes. Add sweet potatoes and bell pepper and cook 1 minute.
  2. Add lentils and Broth. Bring to a boil, then reduce heat and simmer until lentils are tender, 20 to 25 minutes. Season with salt and pepper.
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