I try to keep legumes in my pantry all the time as they are rich in protein, fibre, folate (Vitamin B9) and non-perishable.
I combine lentils with chopped sweet potatoes to make it naturally sweet, and some coconut cream to add a lovely velvety texture.
This is very easy, nutritious mid-week meal best enjoyed on a bed of rice. If you like you can add a dollop of minted greek yogurt on top. —Saboush
green lentils, cooked
sweet potato, chopped into small cubes
small-medium size onions, finely chopped
cloves or garlic, crushed or finely chopped
coconut oil/any cooking oil
In This Recipe
Warm the oil in a large saucepan over medium heat. Add the onion, garlic and sauté until soft, for about 5 minutes. Add the sweet potato, tomato, curry powder, garam masala and sauté, 5 minutes more in medium heat.
Pour over the stock/cold water and bring to a boil. Turn the heat to low and let it simmer for 15 minutes until potatoes are slightly soft.
Mix in the cooked lentils and simmer for 5 minutes. Stir in the coconut cream, bring to a boil and turn off the heat.
Garnish with coriander (cilantro) leaves, and serve warm.