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Lentils and Sweet Potato




Source of Recipe


Diane (mavibleu@)


Recipe Introduction


From Flavors Magazine by Whole Foods


List of Ingredients




1 T. olive oil
1 cup chopped onion
2 large garlic cloves, minced
1 T. curry powder
1 T. minced fresh ginger
1 tsp. ground cumin
1 cup lentils, rinsed
2.5 cups vegetable both
1 medium sweet potato (about 8 oz), peeled and cut into 1/4 inch cubes
4 cups spinach leaves
salt to taste
1/2 cup chopped almonds

Recipe



Heat olive oil in a medium pot; add onion and garlic and saute 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.

Transfer to four serving bowls and 2 tablespoons of chopped almonds. Serve immediately.