Last week I was shooting a commercial and when lunch was served I was utterly delighted to find a sweet potato-lentil dish that was filled with sweet and savory flavors.
“Wow!” my mouth said, “I mean, like, WOOOW!” So, of course, I had to try to make something like it at home.
The result was so delicious Brian asked if I could make it EVERY DAY and we finished a big pot of it between us for lunch and dinner. I believe a few tears were shed when the pot was scraped clean. No *sniff* more *sniff* sooouuuup….
I admit, there are several items I did not have in the fridge that I would ideally put in this stew, so I’m including them in the recipe, although they’re not pictured.
Home Sweet Potato Home Stew
2 cups dry lentils, soaked for a few hours
1/2 onion, chopped
Using a dry (non oiled) soup pot, place chopped onion in and sauté over meduim high/high heat, stirring occasionally.
2 sweet potatoes, chopped
Add in sweet potatoes to the onions, continue stirring occasionally as they brown. Rinse the lentils and add to the pot.
2 cartons Vegetable Broth
Pour in enough broth to cover the ingredients. Cover with a lid and let cook on medium heat for 20-30 minutes or until lentils are soft. After 15 minutes of simmering, add in:
1 to 2 cups frozen corn
1 tsp turmeric
1 tsp ground ginger
2 tsp curry powder
1/2 tsp ground black pepper
2 tablespoons natural peanut butter
Salt to taste
Mixa-mixa-mixa and continue to simmer.
1 red bell pepper, chopped
Dry sauté the bell pepper in a pan. Add to the soup with about 3-5 minute left of cooking. You don’t want to nuke the peppers, so let them wait until the end -just enough time to spread their flavor but not so much that they become unrecognizable.
Pour into your favorite bowl or mug and top with some springs of fresh cilantro! It’s so darn tasty and satisfying, you’ll wish you’d made more. Hey, it happened here -Testify!