Music: Sarah McLachlan on shuffle on my iPod
Many times, I'll look through my refrigerator or pantry and decide to make something from that. Last week, it was tabbouleh (made with bulgur). And the week before that was Blueberry Bounty Buns (made with a bunch of frozen blueberries I had on hand). This week, I had some wonderful local sweet potatoes from The East End Food Co-op, so I found this delicious (& unusual) recipe in Dreena Burton's Eat, Drink, & Be Vegan.
1 tbsp olive oil
1 3/4 C onions, diced
1 C celery, diced
2 1/2 C sweet potatoes, cubed about 1-inch (peel if you want but I skipped this since they were organic, I scrubbed them well, & they were just too uneven to peel)
3 large cloves garlic, sliced
1 tsp sea salt
Freshly ground black pepper to taste
2 tsp chili powder
1 tsp paprika
1/4 tsp ground nutmeg (or 1/2 tsp fresh grated)
1/2 tsp cumin
1/4 tsp ground cinnamon
1/2 tsp crushed red pepper flakes (or to taste)
1 1/4 C dry red lentils, rinsed
2 1/2 C water
1 28-oz. can diced tomatoes (crushed is okay, too)
1 14-oz. can black beans or kidney beans, drained & rinsed
1 bay leaf
1 tbsp lime or lemon juice
In a large soup pot over medium heat, add oil, onions, celery, sweet potatoes, salt, pepper, and all the spices and stir to combine. Cover & cook, stirring occasionally, 6-8 minutes. Add lentils, water, tomatoes, beans, & bay leaf, stir to combine, then bring to a boil. Reduce heat to simmer/low, and cook about 25-30 minutes until lentils and potatoes are softened. Stir occasionally. Stir in lime or lemon juice and adjust salt/pepper if necessary. That's it!
Serve with a grain of your choice, such as brown rice or quinoa and fresh, warm crusty bread.
Sorry, but my picture did not come out well for this post. So you'll just have to make the recipe & taste for yourself how good it is!