Sweet Potatoes and Lentils

September 14, 2017

I was craving lentils and I had a few sweet potatoes on hand so why not combine the two.  I started with my basic set up of onion, garlic, celery and bell pepper.  We call that the “trilogy” around here and yes there are 4 items.  I think the celery doesn’t really count or that’s what I have heard because it can’t grow in South Louisiana.  There are many old wives’ tales running around these parts like rubbing two sides of a cut cucumber together to keep it from becoming bitter.  I just heard that one from Ms. Melissa, our friend, it sounded kind of crazy but she says she always does it just in case.  Well, just in case, I might too.

 

For just going for it tonight I was so excited to result in such a sweet and savory dish.  It was delicious.  I had a few friends over to give me their opinion and it’s a thumbs up recipe!  I admit, it’s a long recipe and took several hours to complete, but it was worth it.  I am going to try this one in the instant pot and see if I can shorten the cooking time without sacrificing flavor.  This dish is vegan-tastic!

 

Sweet Potatoes and Lentils

 

2 tbs of avocado oil

2 sweet onions finely chopped

2 red bell pepper finely chopped

3 stalks of celery finely chopped

3 cloves of garlic finely chopped

4 sweet potatoes peeled and cubed

1 ½ tbs of cumin

1 ½ tsp of oregano

16 oz of Green French Lentils cleaned, sorted and rinsed

4 cups of Vegetable Broth

9 cups of Water

1 tsp of salt (or to taste)

½ tsp of white pepper (or to taste)

 

 

 

  1. In a large soup pot on medium heat combine oil, onion, bell pepper, celery and garlic.  Sauté on medium heat, stirring often, until veggies are softened.  This took me approximately 15 minutes with this large amount of veggies.

  2. After veggies are softened, add water, vegetable broth, cumin, and oregano bring to a boil. 

  3. Reduce heat to a soft boil, add lentils to boiling broth and cook until lentils are almost cooked or almost softened.  This step took me about 45 minutes.  

  4. Add cubed sweet potatoes to soft boiling broth and continue cooking for approximately 30 minutes until sweet potatoes are softened.  Before reducing the heat to simmer, insure that the lentils and sweet potatoes are softened.  If not, continue soft boiling. 

  5. Reduce to simmer, add salt and pepper and continue cooking for 30 minutes until a creamy consistency is reached.  Note that a lot of water will cook out and that’s okay.

  6. Serve as a stand along dish, over cooked quinoa or brown rice, or over a baked sweet potato. 

 This recipe is a large quantity and serves 8 or more adults.  

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Welcome to Savoring Presence! 

Hi, I'm Alison.  I am a gluten and dairy free home chef, fit foodie and a yoga teacher. Savoring Presence is a journey simplify the relationship between food, fitness, happiness and overall wellness. Join me as I explore the best tasting healthy foods, clean products, staying active and living a balanced lifestyle. 

 

Eat well, live well, be well savoring the precious present. 

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