Tuesday, March 20, 2018

Spiced Lentil and Sweet Potato Stew

It may be Spring but it still feels like Stew season to me!

Spiced Lentil and Sweet Potato Stew
Rachel Ray Magazine

6            cups vegetable stock
1            lb. sweet potatoes, peeled and cut into 3/4” cubes
1            can (14.5 oz) diced tomatoes
1            cup dried brown lentils, rinsed
1            large onion, chopped
6            large coves garlic, finely chopped
2            tablespoons olive oil
2            teaspoon curry powder
1            teaspoon garam masala
1/2         cup plain vegan yogurt
1/4         cup fresh cilantro leaves  (I didn’t have cilantro, so added a bit of coriander
                                                            along with the other spices)

In a large Dutch oven, bring the first 9 ingredients and Coriander, if using, to a boil covered, over high.  Uncover and cook over medium-high, stirring often, until the potatoes and lentils are tender, about 15 minutes; season.

Divide among bowl; top with the yogurt and Cilantro

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