Sweet Potato Lentils


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What a week! Glad the weekend is right around the corner. Whew. Any fun plans for the weekend? None here—I’ll just be straight relaxing and enjoying this cool weather. Hopefully I can squeeze some reading time in. My mind is craving a good book…I can slowly feel myself shutting down, so I know it’s time to sink into a book and recharge. You know what goes perfectly with a good book on a cool day? Comfort food, of course—like these yummy Sweet Potato Lentils.

Sweet Potato Lentils | Love.Bake.Read

They are completely unassuming, but will take you by surprise. Creamy, flavorful, and just downright delicious. The bay leaf is what helps kick things up a notch—who knew a single leaf could lend so much flavor!? We really almost skipped the bay leaf because a container cost about $2.50…but good thing we thought twice about that.

Sweet Potato Lentils | Love.Bake.Read

You’ll love how the sweet potatoes melt right in, and once you add the almond milk, everything comes together into this creamy heap of goodness. I haven’t tried it myself yet, but I think canned coconut milk would be fabulous in this dish. If you try it, let me know!

Sweet Potato Lentils | Love.Bake.Read

Not only is this meal healthy in general…it’s packed to the gill with fiber and protein, making it a powerhouse vegetarian dish. The lentils alone add 15 grams of fiber and 13 grams of protein per serving (for about 6 servings). Add in the sweet potatoes, spinach, and almond milk and those numbers increase even more.

Creamy, delicious, healthy, flavorful, AND comforting?! Yes, indeed.

Sweet Potato Lentils

Yields 4-6 servings

Ingredients

  • 2 tbsp. unsalted butter
  • 1 tsp. extra virgin olive oil
  • 1 large onion—chopped
  • 3 garlic cloves—minced
  • 1 (16 oz.) bag baby carrots—cut into rounds
  • 6 cups vegetable stock + more, if needed—divided use
  • 2 sweet potatoes—peeled and diced
  • 2 cups green lentils—rinsed
  • 1 bay leaf
  • Scant ½ tsp. dried thyme
  • Scant ½ tsp. dried parsley
  • ½ tsp – ¾ tsp. salt
  • ¼ tsp. pepper
  • 1 – 1½ cups unsweetened original almond milk
  • 1 (8 oz.) bag fresh spinach

Directions

Heat the butter and oil in a large pot set over medium heat. Add the onions and cook until soft, about 5 minutes. Add the garlic and cook for 1 additional minute. Add the carrot rounds and cook for about 5-7 minutes, stirring occasionally. Pour a ½ cup of vegetable stock into the pot and cook for 2-3 minutes.

Add the sweet potatoes, lentils, bay leaf, thyme, parsley, salt, and pepper, along with 4 cups of vegetable stock. Bring the pot to simmer and let cook for 20 minutes, or until the lentils are cooked. As the lentils cook, add a bit more vegetable stock at a time, making sure the lentils are just barely covered with stock. Mash the sweet potatoes against the side of the pot to break them down. Add the almond milk and stir to combine. Add in the spinach and stir until it wilts. Taste and adjust the seasonings, if necessary.

Source

Adapted from Pinch of Yum

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