Monday, February 13, 2012

Lentil & Sweet Potato Stew

I'm out of hamburger.  It's kind of shameful -- the beef farmer's daughter has no ground beef in her freezer!  It's hard to admit that.  All I've got are sirloin steaks the size of my head, and those I only eat when I've got company.  So, I've been branching out -- some chicken, some shrimp, and lately, some lentils. Recently I've been remaking some old recipes -- I made the lentil & rice soup for the slow cooker, and with the remaining beef I made the beef stroganoff casserole.  It's always a good one!

Tonight I tried a brand new lentil recipe.  Lentil & Sweet Potato Stew.  It's quick to make -- all the makings of a good slow-cooker recipe, but stove-top instead.  The longest part was chopping vegetables.  This one smelled great, and paired well with some whole-wheat crackers to complete the protein.  It's light, but filling, and after Winterlude (I was lucky enough to go twice already this year) and the upcoming Valentine chocolate indulgence, a light, healthy recipe is in order.

In the spirit of Valentine's day, I share with you XKCD:

Lentil & Sweet Potato Stew
Makes: 8 1-cup servings

2 tsp olive oil
1 yellow onion, finely diced
1 stalk celery, diced
1 carrot, peeled and finely diced
2 cloves garlic, minced
pinch each sea salt and black pepper
2 cups dry green lentils, rinsed and picked over
1 large sweet potato, peeled and cubed
1 bay leaf
4 cups low-sodium vegetable broth
2 plum tomatoes, diced
1/4 cup chopped fresh parsley (or pinch dried)

In a large, heavy-bottomed pot, heat oil on medium. 

 Add onion, celery, carrot, and garlic and saute, stirring occasionally, until softened, 3 to 4 minutes. 
Add salt, pepper, lentils, potato, bay leaf, broth and 2 cups water; stir to combine. 

Bring to a simmer and cook until lentils and potatoes are tender, 12 to 15 minutes. 
Remove from heat and stir in tomatoes and parsley.  Remove bay leaf and divide stew among serving bowls.


Source: Clean Eating Classic Comfort Foods 2011, page 26.

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