Recipe
Lentil and Sweet Potato Curry
Time: about 35 minutes
Yield: 6 servings (about 10 cups)
| 1 onion (8 ounces), peeled and chopped 2 teaspoons garlic, minced 1 tablespoon olive oil 2 cups dried lentils (about 13 ounces) 2 pounds sweet potatoes or yams, peeled and diced (¼ inch) 2 tablespoons curry powder |
1 tablespoon ground cumin 1 teaspoon salt ¼ teaspoon freshly ground pepper 1½ quarts vegetable chicken broth Fresh mint leaves, chopped |
In a 5- to 6-quart pan over medium heat, stir onion and garlic in oil often until the onion is soft, about 5 minutes.
Meanwhile, sort lentils and discard debris, then rinse and drain lentils.
Add lentils, sweet potatoes, curry powder, cumin, 1 teaspoon salt, ¼ teaspoon pepper, and broth to onion mixture. Bring to a boil over high heat; reduce heat, cover, and simmer until lentils are tender to bite and sweet potatoes are tender when pierced, 25 to 30 minutes.
Add more salt and pepper to taste. Garnish with chopped mint.
Adapted from Sunset, December 2001