I always have a drawer full of sweet potatoes on hand and have been using them in everything from sweet to savory. This recipe from Delicious Living Magazine (the free one you get at health food stores) intrigued me with its addition of almonds and yogurt, for both added texture and subtle creaminess. The pairing of lentils and sweet potatoes is lovely, and the garnishes did not disappoint. This stew is a great way to warm up the palate on a cold winters’ night.
Curried Lentils with Sweet Potatoes – Serves 4
The lentils, sweet potatoes and greens offer abundant nutrients, especially low calorie protein and fiber. Just one serving contains 20 grams, which is over half of your daily requirement! Curry powder is anti-inflammatory from the inclusion of turmeric, so feel free to add more to taste. This stew can be served alongside fish, or on its own with salad and whole grain bread.
1 TB olive oil
1 cup chopped onion
2 large garlic cloves, minced
1-2 TB curry powder
1 TB minced fresh ginger
1 tsp ground cumin
1 cup lentils, rinsed
21/2 cups low-sodium vegetable broth
1 medium sweet potato (about 8 ounces), peeled and cut into 1/4-inch cubes
4 cups organic baby spinach leaves (or any dark leafy greens – I used kale)
Sea salt, to taste
1 cup plain, organic whole-milk yogurt
1/2 cup chopped raw almonds
1. Heat olive oil in a medium pot; add onion and garlic and sauté until soft, about 5 minutes. Stir in curry powder, ginger, and cumin and cook for 1 minute. Stir in lentils and broth; bring to a boil, reduce heat, and simmer, covered, for 10 minutes. Add sweet potatoes, cover, and cook for 10 minutes longer, until water is absorbed and sweet potatoes are just tender. Stir in baby spinach and cook for 1 minute longer, until spinach is just wilted. Add salt and adjust seasonings to taste.
2. Transfer to four serving bowls and top each with 1/4 cup yogurt and 2 tablespoons chopped almonds. Serve immediately.