Spiced Lentils with Sweet Potatoes and Carrots
Serving: 6 servings
Ingredients
- Seeds from 12 cardamon pods
- ½ teaspoon of peppercorns
- ½ teaspoon of chili flakes
- 1 teaspoon of course salt
- ¼ cup olive oil divided
- 6 garlic cloves crushed
- 2 white onion (large), diced
- 1 teaspoon of turmeric powder
- 6 of sweet potatoes (or medium-size potatoes of your choice), diced
- 2 carrots (large), diced
- 1 cup minced fresh spinach
- 2 bay leaves
- 2 cups dry lentils
- 2 cups vegetable broth
Instructions
Step 1: Combine spices
- Combine cardamom seeds, peppercorns, chili flakes and coarse salt. Crush with a mortar and pestle until it is ground.
Step 2: Sautee
- Heat half the olive oil in a large skillet over very low heat. Add garlic cloves, and the mixture prepared above. Cook and stir for 30 seconds or until the ingredients release their aroma.Add the onions to the skillet, increase the heat to medium-low, and cook and stir until the onions turn translucent.
Step 3: Season
- Stir in the turmeric powder, sweet potatoes, carrots, spinach, bay leaves and lentils. Stir until everything is well mixed.
Step 4: Simmer
- Pour in half the vegetable stock, and mix well. Cover and simmer until the liquid has evaporated (stir ever 3 minutes or so to prevent it from scorching).Add the remaining stock, cover and simmer (stirring frequently) until the carrots are cooked through.
Step 5: Serve
- Remove from the heat and drizzle with the remaining oil. Serve (see suggestions below).
Cook's notes
If you, like me, love spicy food, just add more chili flakes, as much as you want. This recipe produces a very mild spicy dish.
Nutrition
Calories: 354kcal
