30 minute Sweet Potato & Curry Lentil Stew

Posted on by llbalanced
30 minute Sweet Potato & Curry Lentil Stew
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    [post_date] => 2016-02-22 13:46:17
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    [post_title] => 30 minute Sweet Potato & Curry Lentil Stew
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02.22

If y'all have been following the LL Balanced train for a little while, you know that we are not a vegetarian household. We're a high-quality meat-in-moderation household (though my Turkey Lentil Jalapeño Loaf disappears in record-breaking time). We enjoy ethically and sustainably-sourced meat, and we try to make similar choices when we go out to eat.

I've been vegan the "right" way before, vegetarian the "right" way before—plenty of protein, healthy fat, fiber and enough food—but neither settled well with me long term. I felt listless and ungrounded. Including a small amount of meat and eggs immediately gave me energy, a sense of rootedness and deep satisfaction. I don't believe there is a "right" way (hence annoying air quotes) to eat for everyone...it's all about bio-individuality, and I encourage you to experiment with what works best for YOU.

lentil stew 2 (1 of 1)

That said, every now and again my body calls for a completely plant-based meal or even few days, and I had one such craving earlier this week. ALL I COULD THINK ABOUT was a big cozy warm bowl of mushy goodness, and lentils were a shoe-in answer. In particular, red lentils soften and cook very quickly, making them a last-minute dinner savior. Lentils are almost 35% protein and packed with fiber, so they're incredibly filling...I actually overdid my first two bowls thinking I needed more than I actually did! Lentils can also help control blood sugar, improve digestion, fight cancer cells, and they're fabulous sources of nutrients such as folate (healthy pregnancy) and iron (red blood cell production). Basically, they rock.

And this recipe rocks. It is SO simple to put together, but the flavor is deep is and rich for something that is finished in under 30 minutes! It makes a good deal of food, so it's perfect for batch-cooking, and it's versatile—enjoy it over rice as I did or a bed of steamed spinach.. you could even add some sausage or pulled chicken for your meat-lovers.

lentil stew 3 (1 of 1)

Now that I've seen the lentil light, I will be making this over and over again!

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TOTAL TIME :
6-8servings
INGREDIENTS
  • 2 tablespoons grass-fed butter (sub ghee or olive oil)
  • 1/2 large sweet onion, chopped into 1/2 inch pieces
  • 3 cloves garlic, minced
  • 1 1/2 teaspoons sea salt
  • 1 teaspoon curry powder
  • 1/2 teaspoon cumin
  • 1 teaspoon turmeric
  • 1/2 teaspoon black pepper
  • 2 tablespoons tomato paste
  • 3 1/2 cups chicken stock
  • 2 cups sweet potatoes, peeled and chopped into 1 1/2 inch pieces
  • 1 cup red lentils, washed thoroughly
  • 2 bay leaves
DIRECTIONS
  1. Add ghee to a sauce pot (at least 4 quarts) and turn to medium heat. When Ghee is melted, add onions and sauté for 2-3 minutes or until translucent and fragrant.
  2. Add garlic and sea salt, curry, turmeric, cumin and black. Sauté another minute, stirring. Add tomato paste, chicken stock, sweet potatoes, lentils and bay leaves. Stir everything together and turn heat to a simmer.
  3. Simmer stew for 20 minutes, stirring occasionally, until most of the liquid is absorbed and the sweet potatoes are fork-tender. Remove bay leaves. Optional--blend stew with an immersion blender or blend in a mixer for a creamier texture.
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