Spicy Lentil And Sweet Potato Stew With With Chipotles Recipes

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.

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.

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 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.