Saturday, March 1, 2008
This is the entree we made last week...The cinnamon and spices in it w/ the sweet potatoes are delicious, and the lentils make it hearty!
Sweet Potato Lentil Chili
(1) tablespoon - Olive Oil
(1 3/4) cups - Onions, finely chopped
(1) cup - Celery, finely chopped
(1) pound - Orange-fleshed Sweet Potatoes, washed, peeled, and cut into 1-in. cubes
(3) - large Garlic cloves, minced
(1) teaspoon - Sea Salt
Ground Black Pepper, to taste
(2) teaspoons - Chili Powder
(1) teaspoon - Paprika
(1/2) teaspoon - Nutmeg
(1/2) teaspoon - Cumin
(1/4) teaspoon - Cinnamon
(1/2) teaspoon - Red chili flakes
(1 1/4) cup - Red Lentils, rinsed
(2 1/2) cups - Water
(1) 28-ounce can - Crushed Tomatoes
(1) 15-ounce can - Black Beans, rinsed and drained
(2) - Bay Leaves
(3) - tablespoons - Freshly squeezed Lime juice
Lime Wedges for serving if so desired
In a large pot over medium heat, add oil, onions, celery, sweet potatoes, garlic, salt, pepper, chili powder, paprika, nutmeg, cumin, cinnamon, and red chili flakes. Cover and cook for 6 to 8 mins, stirring occasionally.
Add lentils, water, tomatoes, beans, and bay leaves to pot. Stir, increase heat to high to bring to boil, then lower heat and simmer for 25 mins or longer, stirring occasionally, until sweet potatoes and lentils are soft.
Stir in lime juice, season to taste with additional salt and pepper, and serve with lime wedges if have them.