Spicy Sweet Potato And Lentil Stew Recipes

LENTIL AND SWEET-POTATO STEW

Steps:

• In a large saucepan, heat oil over medium-high. Add onion, carrots, celery, and bay leaf. Cook, stirring, until vegetables are softened, 5 to 7 minutes. Add garlic and curry powder and cook until fragrant, about 1 minute more.
• Add 7 cups of water and lentils. Bring to a boil, reduce to a simmer, cover, and cook 10 minutes. Add potatoes and continue to cook, covered, until lentils and potato are just tender, about 15 minutes.
• Add green beans and tomatoes with juice. Cook until warmed through, 2 to 4 minutes. Remove bay leaf. Add cilantro; season with salt and pepper. Serve with yogurt.

SPICY ROOT & LENTIL CASSEROLE

Steps:

• Heat the oil in a large pan and cook the onion and garlic over a medium heat for 3-4 minutes until softened, stirring occasionally. Tip in the potatoes, carrots and parsnips, turn up the heat and cook for 6-7 minutes, stirring, until the vegetables are golden.
• Stir in the curry paste or powder, pour in the stock and then bring to the boil. Reduce the heat, add the lentils, cover and simmer for 15-20 minutes until the lentils and vegetables are tender and the sauce has thickened.
• Stir in most of the coriander, season and heat for a minute or so.Top with yogurt and the rest of the coriander. Serve with naan bread.

SPICY LENTIL AND SWEET POTATO STEW WITH CHIPOTLES

Steps:

• Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion. Cook, stirring often, until it softens, about 5 minutes, and add the garlic and a generous pinch of salt. Cook, stirring, until the garlic smells fragrant, about 30 seconds, and add the ground cumin seeds and carrots. Stir together for a minute, then add the lentils, water, sweet potatoes, chipotles, tomato paste, salt to taste and the bay leaf. Bring to a boil, reduce the heat, cover and simmer 40 to 45 minutes, until the lentils and sweet potatoes are tender and the broth fragrant. Taste and adjust seasoning. Stir in the cilantro or parsley, simmer for another minute, and serve, passing lime wedges so diners can season their lentils with a squeeze of lime juice if desired.

MOROCCAN SWEET POTATO LENTIL STEW

Steps:

• In a large ceramic/enamel-lined Dutch oven or similar stock pot, add the finely minced onion and carrot; sauté over medium heat until they begin to soften, approximately 4 to 5 minutes. Add a tablespoon or so of water if the onions and carrots start to stick and/or to prevent burning.
• Add all the other the remaining ingredients to the Dutch oven, except the baby spinach and cilantro, bring to boil, then immediately lower to a simmer. Stir well to incorporate all the ingredients.
• Simmer uncovered over medium-low heat for 45 minutes. At 45 minutes, push the potatoes over to the side of the pot (as much as possible) and remove approximately one cup of the cooked lentils and place them in a wide bowl. Smash them with a fork or potato masher, then return to the pot. This will give the stew more varied texture.
• Test the flavors, add more spices (see recipes notes), if necessary, to achieve the level of flavor you desire. Add the baby spinach and cook for another 15 minutes.
• Discard the bay leaf.
• Top individual servings with freshly chopped cilantro.

SWEET POTATO LENTIL STEW

Steps:

• In a 3-qt. slow cooker, combine the first nine ingredients. Cook, covered, on low 5-6 hours or until vegetables and lentils are tender. Stir in cilantro.

SPICY LENTIL SWEET POTATO STEW

Steps:

• Heat oil in a large stock pot over medium high heat add onions and carrots to pot, season with a pinch of sea salt and black pepper, sauté until onions are soft and translucent.
• Add garlic, sweet potatoes, jalapeños and seasonings, sauté until fragrant, about a minute.
• Pour in vegetable stock and add tomato paste, stir until paste is completely combined.
• Add lentils, stir, bring to a boil over medium heat once boiling, reduce heat to low, cover and simmer until potatoes and lentils are tender about 20 to 25 minutes.
• Taste and season with desired amount of salt and pepper.
• Serve stew with fresh cilantro sliced avocado and jalapeños.

SPICY SWEET POTATO AND LENTIL STEW

Steps:

• Heat oil in a saucepan over medium-high heat. Add onion and garlic; saute until softened and translucent, 5 to 7 minutes. Add tempeh bacon, wine, and chipotle chile. Cook and stir until combined, about 1 minute. Reduce heat to medium. Add broth, sweet potatoes, water, and lentils. Cook stew until lentils fall apart and potatoes are tender, about 20 minutes. Stir in cinnamon; season with salt and pepper.
• Place tortilla strips in a small skillet over high heat; cook until crispy, 3 to 5 minutes.
• Ladle stew into bowls; top with toasted tortilla strips.

GREEN LENTIL AND SWEET POTATO STEW

Steps:

• Heat the olive oil in a large pot over a medium heat and sauté the onion and garlic for 3 - 4 minutes.
• Add the green lentils, sweet potato, chopped tomatoes, stock, paprika and Worcestershire sauce to the pot. Stir well, bring to the boil then turn down to simmer and cook for about 45 minutes, stirring every now and then until the lentils are cooked. Add more boiled water from a kettle if stew needs more liquid. Season to taste.
• Serve with the parsley sprinkled over and some crusty bread.

MOROCCAN CHICKPEA LENTIL STEW

Steps:

• Preheat soup pot or dutch oven over medium heat. Add oil.
• Once oil is heated, add onions and sauté for 5-7 minutes. Add garlic and continue cooking for 2-3 minutes.
• Stir in sweet potatoes and cook for 5-6 minutes.
• Add broth, tomatoes, lentils, and all dry spices and stir well. Bring to a boil, then reduce to a simmer and cook for 25 minutes, stirring occasionally, until lentils are fully cooked.
• Add chickpeas and cook for an additional 5 minutes.
• Serve with a drizzle of plain yogurt and fresh herbs.

AMBER'S SPICY SWEET POTATO AND RED LENTIL STEW

Steps:

• Heat oil in large stockpot over medium-high heat. Sauté onion and garlic 5 to 7 minutes or until onions are translucent. Be careful not to burn garlic. Add chopped chipotle chiles, veggie bacon and wine, and sauté 1 minute more. Add broth, 3 cups water, lentils and sweet potatoes; cook 20 minutes, or until lentils fall apart. Stir in cinnamon, and salt and pepper to taste. Cook tortilla strips in small skillet over high heat 3 to 5 minutes, or until crispy. Set aside. Ladle stew into bowls, and top each serving with 1 Tbs. sour cream, green onions and tortilla strips. Garnish with cilantro, and serve.

SPICY LENTIL AND SWEET POTATO STEW WITH CHIPOTLES

Steps:

• Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion. Cook, stirring often, until it softens, about 5 minutes, and add the garlic and a generous pinch of salt. Cook, stirring, until the garlic smells fragrant, about 30 seconds, and add the ground cumin seeds and carrots. Stir together for a minute, then add the lentils, water, sweet potatoes, chipotles, tomato paste, salt to taste and the bay leaf. Bring to a boil, reduce the heat, cover and simmer 40 to 45 minutes, until the lentils and sweet potatoes are tender and the broth fragrant. Taste and adjust seasoning. Stir in the cilantro or parsley, simmer for another minute, and serve, passing lime wedges so diners can season their lentils with a squeeze of lime juice if desired.