I also have a new best friend of sorts, the New York Times Food site. They have a page on Facebook. Everyday I see wonderful dishes just waiting for me! On this day I saw a Spicy Lentil and Sweet Potato Stew that would be perfect!
The dish had all of the great flavors of Mexico, even chipotle, and my favorite, sweet potatoes. And... it's healthy! What could be better?
Spicy Lentil and Sweet Potato Stew with Chipotle
slightly adapted from The New York Times
Yield: 8 servings
1 Tbsp extra virgin olive oil
1 medium onion, diced
2 garlic cloves, minced
Salt to taste
2 tsp ground cumin
2 medium carrots, peeled, diced
1 1/2 cups brown or green lentils, rinsed
6 cups chicken broth (water or vegetable broth may be substituted)
2 medium sweet potatoes (dark orange flesh), about 1 to 1 1/4 pounds, peeled and cut in large dice
1 to 2 chipotles in adobo, seeded and chopped (to taste)
2 Tbsp tomato paste
1 bay leaf
1/4 cup chopped fresh cilantro
Lime wedges for serving
In a Dutch oven or soup pot, heat the olive oil over medium heat. Add the onion. Cook, stirring, until it softens, about 5 minutes. Add the garlic and salt. Cook, stirring, until the garlic smells fragrant, about 30 seconds. Add the ground cumin and carrots. Stir together.
Add the lentils, broth, sweet potatoes, chipotles, tomato paste, bay leaf and salt to taste. Bring to a boil, reduce the heat and simmer for 40-45 minutes, until the lentils and sweet potatoes are tender. Taste and adjust seasoning.
Stir in the cilantro and simmer for another minute. Serve with lime wedges.
NOTE: Start with one chipotle and increase to your taste.
This was perfect for the cold weather we were having and there was enough leftover for lunch the next day!
I return to California tomorrow so there won't be any rain and it won't to as cold....I will miss the weather in Seattle. Blustery, rainy days are my favorite!
I am sharing today at Full Plate Thursday hosted by Miz Helen's Country Cottage.