Curried Lentils with Roasted Sweet Potatoes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 4-5
Ingredients
  • 1 lb sweet potato (1 large or 2 small), cubed (½ inch in size)
  • 3 TBS olive oil
  • 1 medium onion, diced
  • 2 TBS Thai red curry paste
  • 3 garlic cloves, minced
  • 1 inch ginger, minced
  • ½ tsp turmeric
  • ¼ cup green lentils
  • 2 ¾ cups water
  • ½ cup red split lentils
  • ¼ tsp salt
  • 1 TBS vegetable broth base
  • ¾ cup coconut milk (half a 15-oz can)
  • 3 oz frozen cut spinach
  • 1 TBS fresh lime juice (from ½ a lime)
Instructions
  1. Preheat oven to 425 F.
  2. Toss sweet potatoes with 1 TBS olive oil and roast in the oven for 15-20 minutes, or until tender.
  3. In a medium dutch oven saute the onion in the remaining 2 TBS olive oil until soft, about 5 minutes. Add the red curry paste, garlic, ginger and turmeric and saute for 1 minute or until fragrant.
  4. Add the brown lentils and water and simmer for 8 minutes. Add the red split lentils and simmer for another 8 minutes, or until both types of lentils are tender.
  5. Mix in the roasted sweet potatoes, salt, vegetable broth base, coconut milk and frozen spinach. If you like a thinner curry, add more water. Allow the spinach to thaw and the stew to heat through again, about 5-10 minutes.
  6. Remove from heat and stir in the lime juice. Serve with rice and/or flatbread.
Recipe by Alisons Allspice at https://www.alisonsallspice.com/curried-lentils-with-roasted-sweet-potatoes/