Tasty Tuesdays!!!

Hi all-

As promised on Facebook, today's recipe came from my friend Catalina Munoz, and is a Sweet Potato and Red Lentil Curry. We had it for dinner last night, over jasmine rice, and with naan bread on the side - it was amazing! My boys just LOVED it!

Enjoy!


Sweet Potato and Red Lentil Curry

Ingredients

2 tbsp vegetable oil
1 medium onion, chopped
coarse sea salt or kosher salt
1 medium sweet potato, peeled and cut into 1 inch chunks
1 (1 inch) piece of fresh ginger, peeled and chopped
1 large or 2 small cloves of garlic, chopped
1 tbsp curry powder
1 bay leaf
1.5 cups red lentils



Directions
Bring 3.5 cups of water to a boil.

In a large saucepan over high heat, warm the oil. Add the onion and a pinch of salt and saute, stirring occasionally, until the onion softens, about 3 to 4 minutes.

Add the sweet potato, ginger, garlic, curry powder, and bay leaf and saute until fragrant, about 1 minute. Pour in the boiling water and stir in the lentils. Reduce the heat to medium-low, cover and simmer until the lentils break down and the sweet potatoes are tender, 18-20 minutes. Season with salt.

While the potatoes and lentils are cooking, wrap a stack of pitas or naan bread in a slightly damp cotton towel, and place in a warm oven for 10-15 minutes. (bread not included in nutritional information).

Serve over jasmine rice (not included in recipe nutritional information)

Number of Servings: 6



Nutritional Info

* Servings Per Recipe: 6
* Amount Per Serving
* Calories: 135.7
* Total Fat: 5.2 g
* Cholesterol: 0.0 mg
* Sodium: 31.5 mg
* Total Carbs: 18.4 g
* Dietary Fiber: 5.6 g
* Protein: 5.4 g