Monday, March 5, 2012

Spinach and Sweet Potato Lentils

It doesn't get much better than sweet potatoes and lentils...throw in a bit of spinach and cream and you have got a soul warming vegetarian dinner that won't disappoint even your meat eating friends.  We served this with brown rice but it would have been yummy with some pita bread too.

1/2 onion finely chopped
2 serrano chili peppers finely chopped
2 roma tomatoes finely chopped
2 garlic cloves finely chopped
2 tablespoons cumin
2 tablespoons curry or garam marsala powder
1 sweet potato peeled and chopped into bite size pieces
1/2 cup lentils
2 cups water
2 tablespoons cream
1/2 bunch of spinach
salt/pepper to taste

1. Prep all of the ingredients through the garlic cloves.  Set 2 tablespoons of cream in a container to allow to come to room temperature
2. Heat oil in deep pot over medium high heat, when hot add the veggies, cumin, curry powder and stir to coat...cook for about 5 minutes
3. Add sweet potato and lentils and cover with water (about two cups water)
4. Let cook about 20 minutes until lentils and potatoes are tender
5. Remove from heat and let sit about five minutes.
6. Add cream and stir to incorporate
7. Add spinach and let wilt about one minute
8. Salt and pepper to taste and add more curry if desired

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