Scrumptious Sweet Potatoes with Lentils
Sometimes I concoct a new dish that looks, smells, and tastes so beautiful that I long for a camera to capture the image of it. My camera is in hiding. Steve knows where it is, but I keep forgetting to ask him.
In any case, the inspiration for this delectable fare came from some recent explorations into Ecuadorian cuisine.
Scrumptious Sweet Potatoes with Lentils
Ingredients:
1 large sweet onion, chopped
olive oil
2 cloves of garlic, minced
1 bunch of cilantro, stems removed
2 large sweet potatoes, skinned and cut into bite-sized pieces
3/4 cups of lentils
chicken or vegetable stock
water
salt
cumin
cinnamon
Directions:
1. In a cast iron skillet, sautee sweet onion in olive oil until tender. Add garlic and cook until onion begins to caramelize and brown. Remove from heat. Add cilantro and stir until wilted. Set aside.
2. Meanwhile in a deep, lidded skillet, combine sweet potatoes, lentils, and enough stock and water to cover. Add salt and cumin to taste, plus a dash of cinnamon. Bring to a boil, cover. Reduce heat and simmer for five minutes. Remove lid and continue simmering until broth has evaporated and sweet potatoes and lentils are tender. (If veggies are tender but too much liquid remains, feel free to drain.)
3. Stir in onion mixture.
4. Serve with a dollop of tangy yogurt or sour cream over a bed of quinoa or a pan bread. You could also roll up into whole wheat tortillas to make a divine burrito. If you're feeling really adventurous, you could fry the burrito in olive oil until it's nicely toasted.
This truly looks exquisite on the plate, yet it's so simple to prepare.
(It was our dinner tonight.)
In any case, the inspiration for this delectable fare came from some recent explorations into Ecuadorian cuisine.
Scrumptious Sweet Potatoes with Lentils
Ingredients:
1 large sweet onion, chopped
olive oil
2 cloves of garlic, minced
1 bunch of cilantro, stems removed
2 large sweet potatoes, skinned and cut into bite-sized pieces
3/4 cups of lentils
chicken or vegetable stock
water
salt
cumin
cinnamon
Directions:
1. In a cast iron skillet, sautee sweet onion in olive oil until tender. Add garlic and cook until onion begins to caramelize and brown. Remove from heat. Add cilantro and stir until wilted. Set aside.
2. Meanwhile in a deep, lidded skillet, combine sweet potatoes, lentils, and enough stock and water to cover. Add salt and cumin to taste, plus a dash of cinnamon. Bring to a boil, cover. Reduce heat and simmer for five minutes. Remove lid and continue simmering until broth has evaporated and sweet potatoes and lentils are tender. (If veggies are tender but too much liquid remains, feel free to drain.)
3. Stir in onion mixture.
4. Serve with a dollop of tangy yogurt or sour cream over a bed of quinoa or a pan bread. You could also roll up into whole wheat tortillas to make a divine burrito. If you're feeling really adventurous, you could fry the burrito in olive oil until it's nicely toasted.
This truly looks exquisite on the plate, yet it's so simple to prepare.
(It was our dinner tonight.)