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: http://xkcd.com/223/
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.
Bring to a simmer and cook until lentils and potatoes are tender, 12 to 15 minutes.
Source: Clean Eating Classic Comfort Foods 2011, page 26.