I am continuously being told Spring is right around the corner, but with measurable snow fall this April, I am wondering what corner everyone is looking around, because I don't see winter ending anytime soon. BUT, the good news with that is, I can use stews and sweet potatoes longer! I had intended this to be a crock pot recipe, but when I got home from working the overnight, I was too tired to even plug the thing in! So I changed my plan and just made it on the stove top. This meal was hearty and had a unique combination of savory and sweet, but it was really quite filling and delicious. I served it with crunchy bread and salad. Quick, easy, cheap and best of all, vegan. :)
Ingredients:
1/2 onion diced 
1-2 cloves garlic diced
1 - 2 tablespoons oil
1 - 2 cups water
1 large sweet potato - cut into 1/2 inch cubes
1 cup rinsed lentils
1 tablespoon vegetable stock
2 teaspoons each rosemary, thyme and sage
Directions:
- saute onions in oil until see-through, add in garlic, being careful not to burn garlic
- add water, sweet potatoes and lentils
- once warmed, add stock and spices, and simmer until lentils and potatoes are tender (about 30 - 40 minutes)
- At the end, I added about a half cup on frozen spinach to give its some green and it turned out to be a nice addition!
No comments:
Post a Comment