Lentil And Sweet Potato Chili Recipes

LENTIL SWEET POTATO CHILI

Lentil Sweet Potato Chili image

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

Time 8h15m

Number Of Ingredients 13

Ingredients

1 yellow onion, (chopped)
3 cloves garlic, (minced)
2 sweet potatoes, (chopped)
2 x 796ml/28oz cans of diced tomatoes
1 x 398ml/14oz can of red kidney beans, (drained and rinsed)
1 ½ cups frozen corn
3 ½ cups vegetable broth
1 ½ cups dried green lentils
2 tablespoons chili powder
2 teaspoons cumin
salt and pepper to taste
diced avocado for garnish ((optional))
fresh parsley or cilantro for garnish ((optional))

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

Lentil & sweet potato curry image

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

Ingredients

2 tbsp vegetable or olive oil
1 red onion, chopped
1 tsp cumin seeds
1 tsp mustard seeds (any colour)
1 tbsp medium curry powder
100g red or green lentil, or a mixture
2 medium sweet potatoes, peeled and cut into chunks
500ml vegetable stock
400g can chopped tomato
400g can chickpea, drained
¼ small pack coriander (optional)
natural yogurt and naan bread, to serve

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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