Lentils are not the prettiest thing when cooked, but they are oh so tasty! Every time we make lentils we wonder why we don’t make them more often?!?! Seriously, we should be eating them on a weekly basis. Now that I have my Instant Pot, I need to try this out in there, but my husband made this before the pot came… Next time! I had this for lunch a few times during the week – just as yummy as leftovers!
We added a sweet potato to the recipe because, why not? It was delicious! YUM! Sweet Potatoes and Lentils – good food that is healthy for you. You can leave out the cream that I added to the recipe, to save a couple of calories, but a little cream won’t kill you, right?!?! I think my next lentil dish will be to try Lentil Tacos out. I’ve been meaning to make some for awhile. Maybe next Taco Tuesday!
Ingredients:
- 2 tbsp butter
- 1 onion finely chopped
- 3-4 chopped garlic cloves
- 2 inch piece of finely grated gingerroot
- 2 Tbsp Curry Powder
- 1/2 tsp cayenne pepper
- 3 cups water
- 1 13.5oz can of coconut milk
- 2 tbsp tomato paste
- 1 15 oz can tomatoes
- 1 sweet potato – chopped into bite size pieces (optional)
- 1 1/2 cups dried lentils
- Juice of a lemon or lime
- 2 tsp Garam Masala
- Salt to taste
- Cream to taste (optional) or yogurt (optional)
Directions
Melt the butter in a large pot. Add the onion and saute until soft and starting to brown – 5-7 minutes. Add the garlic and grated ginger and stir constantly so the garlic does not burn. Stir in the curry and cayenne pepper. Add in the water, coconut milk, tomato paste, can of tomatoes (including the juice!), sweet potato, and the lentils. Bring the mixture to a boil and then COVER and reduce to a simmer until the lentils are soft and most of the liquid has been absorbed. It is important to cover the pot, or the lentils will take much longer to cook. Once soft, add in the garam masala, lemon juice, and salt. Salt lightly at first, taste, and then add more as needed! Add in cream (I added about 1/3-1/2 cup, I didn’t measure) or yogurt if desired. Serve over rice or with some naan!
YUM! Enjoy!!!
Ingredients
- 2 tbsp butter
- 1 onion finely chopped
- 3-4 chopped garlic cloves
- 2 inch piece of finely grated gingerroot
- 2 Tbsp Curry Powder
- 1/2 tsp cayenne pepper
- 3 cups water
- 1 13.5oz can of coconut milk
- 2 tbsp tomato paste
- 1 15 oz can tomatoes
- 1 sweet potato - chopped into bite size pieces (optional)
- 1 1/2 cups dried lentils
- Juice of a lemon or lime
- 2 tsp Garam Masala
- Salt to taste
- Cream to taste (optional) or yogurt (optional)
Instructions
- Melt the butter in a large pot.
- Add the onion and saute until soft and starting to brown - 5-7 minutes.
- Add the garlic and grated ginger and stir constantly so the garlic does not burn.
- Stir in the curry and cayenne pepper.
- Add in the water, coconut milk, tomato paste, can of tomatoes (including the juice!), sweet potato, and the lentils.
- Bring the mixture to a boil, then COVER and reduce to a simmer until the lentils are soft and most of the liquid has been absorbed. It is important to cover the pot, or the lentils will take much longer to cook.
- Once soft, add in the garam masala, lemon juice, and salt. Salt lightly at first, taste, and then add more as needed!
- Add in cream (I added about 1/3-1/2 cup, I didn't measure) or yogurt if desired.
- Serve over rice or with some naan!
