Recipe By Moira Nordholt
I donÔÇÖt know how I came about this recipe, but it has two of my favorite things in it. I love sweet potatoes and lentils, so I had to try it. It has lots of Indian flavors, quite tasty ÔÇô especially if you are looking for something different.
Serves 4
1 teaspoon of cumin seeds
1 teaspoon cumin powder
1 teaspoon fennel seeds
3 teaspoons curry powder
1/2 teaspoon coriander powder
1/2 teaspoon turmeric powder
1 pinch of cinnamon
2 cups organic red lentils, rinsed
1 medium sweet potato, diced
2 carrots, diced
1 medium red onion, diced
4 garlic cloves, minced
1 or 2 teaspoons sambal oelek (chile paste) or dried red chiles (I used Chiapaspaste.)
4 cups water
Pink Himalayan sea salt
1 small bunch of fresh cilantro, chopped
1 teaspoon of cumin seeds
1 teaspoon cumin powder
1 teaspoon fennel seeds
3 teaspoons curry powder
1/2 teaspoon coriander powder
1/2 teaspoon turmeric powder
1 pinch of cinnamon
2 cups organic red lentils, rinsed
1 medium sweet potato, diced
2 carrots, diced
1 medium red onion, diced
4 garlic cloves, minced
1 or 2 teaspoons sambal oelek (chile paste) or dried red chiles (I used Chiapaspaste.)
4 cups water
Pink Himalayan sea salt
1 small bunch of fresh cilantro, chopped
1. Toast the cumin seeds and powder, fennel seeds, curry powder, coriander, turmeric, and cinnamon in a cast iron frying pan on high heat until the cumin seeds start to pop.
2. Add the red lentils and stir until the spices are mixed in. Add a splash of water and continue cooking and stirring. Add the sweet potato, carrots, onion, sambal oelek, and 4 cups water.
3. Stir, cover, and bring to a boil, then stir again, turn down the heat, and simmer for about 20 minutes until the sweet potatoes and lentils are cooked. Add salt to taste, and serve garnished with fresh cilantro.
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