Lentilandsweetpotatorissoles Recipes

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MOROCCAN SWEET POTATO LENTIL STEW



Moroccan Sweet Potato Lentil Stew image

Warm and deliciously fragrant spices make this yummy Moroccan-inspired sweet potato and lentil stew a new family favorite. A fabulous Whole Food Plant Based recipe. Vegan, oil free, sugar free, gluten free, no highly processed ingredients.

Provided by Monkey and Me Kitchen Adventures

Categories     Dinner

Time 1h15m

Number Of Ingredients 15

1 large yellow onion, finely diced
1 large carrot, finely diced
3 sweet potatoes, peeled and chopped into 1-inch pieces
1 ½ cups uncooked small brown lentils *
7 to 8 cups water (or broth) *
1 cup vegetable broth *
1 - [ 14.5 oz. ] can petite diced tomatoes, pureed
2 cups packed - fresh baby spinach
1 bay leaf
1 teaspoon cumin (see recipe notes*)
½ teaspoon ground coriander (see recipe notes *)
½ teaspoon turmeric (see recipe notes*)
2 ½ to 3 teaspoons sea salt (+/-) *
1/4 teaspoon black pepper (+/- to taste)
Fresh cilantro - chopped - topping for individual servings

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.

Nutrition Facts : ServingSize A bowl, Calories 255 calories, Sugar 7 g, Sodium 187.5 mg, Fat 0.6 g, SaturatedFat 0.1 g, TransFat 0 g, Carbohydrate 49.8 g, Fiber 8.7 g, Protein 14 g, Cholesterol 0 mg

LENTIL AND SWEET POTATO RISSOLES



Lentil and Sweet Potato Rissoles image

Make and share this Lentil and Sweet Potato Rissoles recipe from Food.com.

Provided by Lani D

Categories     Lunch/Snacks

Time 1h

Yield 8 rissoles, 4 serving(s)

Number Of Ingredients 8

400 g lentils, drained
1 1/2 cups mashed sweet potato
1 small diced onion
1 small diced green capsicum
1 grated carrot
2 teaspoons parsley
1 teaspoon ground red chili pepper
1 cup whole wheat breadcrumbs

Steps:

  • Combine lentils and veggies in bowl.
  • Use hands to blend in sweet potato, breadcrumbs and cumin. If dry add some water/unsweetened tomato sauce/home made salsa.
  • Make into 8 balls and refrigerate for at least 30 minutes.
  • Preheat oven to 200°C.
  • Spray with a light oil and bake for 35 minute or until crisp and golden.
  • Serve with salad, as a burger, or in a wrap.

Nutrition Facts : Calories 228.6, Fat 0.7, SaturatedFat 0.1, Sodium 348.7, Carbohydrate 46.2, Fiber 12.3, Sugar 10.8, Protein 11.3

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