Red Lentil Sweet Potato Pâté Recipes

SWEET POTATO, CARROT, APPLE, AND RED LENTIL SOUP

Steps:

• Melt the butter in a large, heavy bottomed pot over medium-high heat. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes.
• Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable broth into the pot with the apple and vegetable mixture. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes.
• Working in batches, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
• Return the pureed soup to the cooking pot. Bring back to a simmer over medium-high heat, about 10 minutes. Add water as needed to thin the soup to your preferred consistency. Serve with yogurt for garnish.

RED LENTIL AND SWEET POTATO STEW

Steps:

• Heat oil in a large pot over medium heat. Cook cumin, turmeric and curry powder until fragrant, about 1 to 2 minutes. Add onion with a few pinches salt, and cook, stirring, until tender, about 6 minutes. Add garlic and ginger and cook, stirring, until tender, about 2 minutes. Add sweet potatoes and bell pepper and cook 1 minute.
• Add lentils and cleansing broth. Bring to a boil, then reduce heat and simmer until lentils are tender, 20 to 25 minutes. Season with salt and pepper. Top with cilantro before serving.

RED CURRY LENTILS WITH SWEET POTATOES AND SPINACH

Steps:

• In a Dutch oven or pot, heat 2 tablespoons olive oil over medium-high. Add the sweet potatoes and cook, stirring occasionally, until browned all over, 5 to 7 minutes. Transfer the browned sweet potatoes to a plate and set aside.
• Add the remaining 1 tablespoon olive oil to the pot and set the heat to medium-low. Add the onion and cook, stirring occasionally, until translucent, 4 to 6 minutes. Add the curry paste, garlic, ginger, chile and turmeric, and cook until fragrant, about 1 minute.
• Add the lentils, stock, salt and browned sweet potatoes to the pot and bring to a boil over high. Lower the heat and simmer, uncovered, stirring occasionally, until the lentils are just tender, 20 to 25 minutes.
• Add the coconut milk and simmer, stirring occasionally, until the liquid has reduced and the lentils are creamy and falling apart, 15 to 20 minutes.
• Add the spinach and stir until just wilted, 2 to 3 minutes. Off the heat, stir in the lime juice and season with salt to taste.
• Divide among shallow bowls and top with cilantro and coconut flakes, if using.

SWEET POTATO AND RED LENTIL SOUP

Steps:

• Heat olive oil in a pot over medium-low heat. Add onion and cook until translucent, about 5 minutes. Add sweet potatoes, carrots, garlic, garam masala, seasoned salt, cayenne pepper, salt, and pepper. Cook for 5 minutes. Add broth and water. Bring to a boil and cook until flavors start to blend, about 10 minutes.
• Add spinach and lentils; bring to a boil. Reduce heat to low and simmer until lentils are soft, 15 to 20 minutes.

RED LENTIL & SWEET POTATO PâTé

Steps:

• Heat the oil in a large pan, add the onion and cook slowly until soft and golden. Tip in the paprika and cook for a further 2 mins, then add the sweet potato, lentils, thyme and stock. Bring to a simmer, then cook for 20 mins or until the potato and lentils are tender.
• Add the vinegar and some seasoning, and roughly mash the mixture until you get a texture you like. Chill for 1 hr, then drizzle with olive oil, dust with the extra paprika and sprinkle with thyme sprigs, if you like. Serve with pitta bread and vegetable sticks.

ONE-POT RED LENTIL SWEET POTATO STEW

Steps:

• Preheat the oven to 450°F. Place a piece of parchment paper (or foil) on the bottom rack of the oven. Wash and pierce the sweet potato a few times then place on the top rack. Bake for 1 hour or until soft. Set aside until cool enough to handle. In a large pot, warm 1 tablespoon oil over medium heat. Add the onion and cook for 2-3 minutes. Then add the garlic, pepper, and seasonings (curry, cumin, turmeric, and salt), and continue to cook for 5 more minutes. Add the rinsed lentils, diced tomatoes with their juices, tomato paste, and vegetable broth. Bring to a boil, reduce to a simmer and cook for 15-20 minutes, just until lentils are tender. Turn heat to low, stir in peas (if using) and coconut milk then cook until heated through. Once the sweet potato is cool enough to handle, slice down the center and scoop the filling out into a measuring cup. Add 1 cup of the flesh to the pot and stir to combine. Serve with cashew cream and cilantro, and enjoy!

SWEET POTATO AND RED LENTIL SOUP

Steps:

• Gently heat the oil in a large soup pot and add the diced onion to soften it, stirring occasionally for about 4 - 5 minutes. Then add the diced potatoes and continue to stir for a further 3 - 4 minutes.
• Add the vegetable stock, lentils, ground turmeric and mild chilli powder.
• Stir well, bring to the boil and turn down to simmer gently for 20 -25 minutes until all the mixture is completely softened. Remove from the heat.
• When the soup has cooled a little, blitz it in a blender / food processor and return to the pan, season to taste, garnish with the chopped coriander and then serve.

SWEET POTATO AND CURRIED RED LENTIL PIZZA

Steps:

• Combine the lentils and water in a small saucepan. Bring to a boil, then cover and simmer over low heat for about 20 minutes, or until tender. Drain, and set aside.
• Preheat the oven to 375 degrees F (190 degrees C). Spray a pizza pan with non-stick cooking spray.
• Heat oil in a skillet over medium heat. Stir in garlic and onions; cook until soft and slightly browned. Stir in eggplant and sweet potato. Pour in about 1/2 cup of liquid from canned tomatoes. Simmer until juices are absorbed.
• Stir in tomatoes, ginger, curry powder, cumin, salt, and pepper; simmer until sweet potato begins to soften, about 15 to 20 minutes. (If juices cook off before potatoes are fully cooked, stir in a small amount of water, and cover.)
• Place pizza crust on pizza pan. Spread the lentils evenly across the surface of the crust out to the edges. Spread sweet potato mixture evenly on top, and sprinkle with cheese.
• Bake in a preheated oven until the edges are browned, about 10 to 13 minutes.