Lentil And Sweet Potato Chili Recipes
LENTIL SWEET POTATO CHILI
Nothing says comfort meal like this easy and hearty vegetarian / vegan Slow Cooker Lentil Sweet Potato Chili. The perfect way to warm up on a cold day!
Provided by Gwen Leron
Categories Main Course
Time 8h15m
Number Of Ingredients 13
Steps:
- Add all ingredients to slow cooker. Mix well.
- Cover and cook on low for 8 hours or on high for 4.5 hours
- Season with salt and pepper to taste. More chili powder can be added if you'd like. Give it a taste test and if you find it can use some more, go ahead and add, 1 teaspoon at a time.
- Use just 3 cups of broth instead of 3 ½
- Add all ingredients to pressure cooker. Mix well.
- Place and lock lid onto the pot and close the pressure release valve. Set to pressure cook for 10 minutes. Pot will take roughly 30 minutes to come to pressure.
- When the pressure cooking time has ended, press cancel and allow the pot to natural release for 15 minutes. Once the 15 minutes has passed, carefully open the pressure release valve to quick release the rest of the pressure.
- Once pressure has been released and the float valve pin has dropped, slowly unlock and remove the lid.
- Season with salt and pepper to taste. More chili powder can be added if you'd like. Give it a taste test and if you find it can use some more, go ahead and add, 1 tsp at a time.
Nutrition Facts : ServingSize 2 cups, Calories 407 kcal, Carbohydrate 78 g, Protein 22 g, Fat 1 g, Sodium 511 mg, Fiber 9 g, Sugar 15 g
LENTIL & SWEET POTATO CURRY
A storecupboard spice pot with red and green lentils, chickpeas and coriander. Serve with yogurt and naan bread
Provided by Ren Behan
Categories Main course
Time 35m
Number Of Ingredients 12
Steps:
- Heat 2 tbsp vegetable or olive oil in a large pan, add 1 chopped red onion and cook for a few mins until softened.
- Add 1 tsp cumin seeds, 1 tsp mustard seeds and 1 tbsp medium curry powder and cook for 1 min more, then stir in 100g red or green lentils (or a mixture), 2 medium sweet potatoes, cut into chunks, 500ml vegetable stock and a 400g can chopped tomatoes.
- Bring to the boil, then cover and simmer for 20 mins until the lentils and sweet potatoes are tender. Add a drained 400g can chickpeas, then heat through.
- Season, sprinkle with ¼ small pack coriander, if you like, and serve with seasoned yogurt and naan bread.
Nutrition Facts : Calories 613 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 91 grams carbohydrates, Sugar 21 grams sugar, Fiber 16 grams fiber, Protein 27 grams protein, Sodium 1.8 milligram of sodium
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