Serves 4
1 T olive oil
1 medium onion, finely chopped
2 T curry powder
1 lb sweet potatoes, peeled and cut into 1-inch chunks
1 head cauliflower, stemmed and separated into florets
1 C brown lentils, pciked over, well rinsed, and drained
2 cans (14.5 oz each) diced tomatoes with juice
Coarse salt
Plain low-fat yogurt, for serving (optional)
In a nonstick Dutch oven (5-quart pot with a tight-fitting lid), heat oil over medium heat. Add onion, and cook, stirring frequently, until softened, about 7 minutes.
Add curry powder, cook, stirring constantly, 1 minute. Stir in sweet potatoes, cauliflower, lentils, tomatoes and their juice, and 1 1/2 C water; season with salt.
Bring mixture to a boil. Reduce heat to a simmer, cover, and cook until lentils and sweet potatoes are tender, about 30 minutes. Serve immediately, with yogurt if desired.
**Notes from Em**
It took more like 45-50 min for my lentils to be done. I also think it needs some garlic. I'll do probably 3-5 cloves next time I make this.
No comments:
Post a Comment