[Sweet potato with plant growing Library of Congress Prints and Photographs Division
Today, I decided to surprise Andy at lunch with a lentil and sweet potato stew, sans oil.
2 large sweet potatoes
1 cup dry Lundberg wild and brown rice mixture or any brown rice. Cook to package instructions, usually 45 minutes.
1 large onion
3 garlic cloves
1 carton Wolfgang Puck or Pacific vegetable broth
3 cups chopped cauliflower
2 cups dry lentils
2 tsp mild curry powder (or you favorite curry to taste)
1 tsp turmeric
salt and pepper, to taste
I put two large sweet potatoes in the oven @ 400° and baked them for about an hour.
Soon after, I cooked a cup of Lundberg wild and brown rice mixture. You could also use brown rice. The nice thing about the Lundberg mixture is that it adds a hearty, colorful, and chewy array of grains.
After the potatoes and rice were underway for about 15 minutes, I sauteed a large onion and 3 garlic cloves in a super-sized non-stick pan. After they had browned in the pan, I deglazed with Wolfgang Puck organic vegetable broth. (Pacific brand also works well.) Or, you could use your own homemade version, of course.
I added 2 cups of dry lentils to the non-stick pan and then covered them completely with the rest of the carton of veggie broth.
After the lentils had cooked for about 10 minutes, I cut up about 3 cups of cauliflower, chopped small, and tossed it in. Then, I added salt, pepper, and turmeric.
With a cover on the pan, I let the lentils and cauliflower steam for 15 more minutes.
I added about 2 tsp of mild curry powder, but you can adjust this to taste.
Remove the hot potatoes from the oven and the skins peel off easily. I diced them and tossed them in the pan.
Then, added the cooked rice.
I had Sharwood's Mild Curry. This was good for me, but Andy said I could have put in more than 2 tsp. Please adjust curry to taste. If curry isn't your thing, another seasoning could be Tabasco sauce.
Cook on medium heat until all is well blended.