Red Lentil and Sweet Potato Saucepan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 sweet potato (s)
- 1 red pepper (s)
- 1 onion (s)
- 1 piece (s) ginger
- 2 cloves garlic)
- 1 tablespoon olive oil
- 1 teaspoon curry powder
- 0.5 teaspoon ½ cumin
- 0.5 teaspoon ½ turmeric
- salt and pepper
- 125 g lentils, red
- 900 ml vegetable stock
- 0.5 ½ bunch coriander greens
Print Recipe
Pin Recipe Instructions
- Peel and dice the sweet potato. Clean, wash and dice the peppers. Peel and chop onions, ginger and garlic. Heat the oil. Fry the onion, ginger, garlic and spices. Add the sweet potato, lentils, paprika and stock, cook for about 15 minutes, season. Either serve as a stew or pureed as a soup. Sprinkle each serving with coriander.
- When sealed airtight, the stew can be kept in the refrigerator for a good 5 days!
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