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Name: Red Lentil and Sweet Potato Stew
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: not set
Ingredients: Olive oil; 1 red onion finely chopped; Salt and pepper to taste; 7 carrots thinly sliced coins; 2 celery ribs finely chopped; 3 cloves garlic finely minced; 2 cups red lentils rinsed; 2 teaspoons cumin seeds toasted and ground; 1 teaspoon coriander toasted and ground; 1 teaspoon chipotle chili flake; 1/2 teaspoon Tumeric; 6 cups water; 1 sweet potato peeled and finely diced (about 1 cup); 1 bunch black kale finely shredded; For Croutons:; 1 cup Goat Cheese at room temperature; 1/3 cup spicy mango chutney; 1 tablespoon Curry powder; olive oil; 1 piece focaccia bread cut into wedges

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INGREDIENTS

Olive oil
1 red onion ; finely chopped
Salt and pepper to taste
7 carrots ; thinly sliced coins
2 celery ribs ; finely chopped
3 cloves garlic ; finely minced
2 cups red lentils ; rinsed
2 teaspoons cumin seeds ; toasted and ground
1 teaspoon coriander ; toasted and ground
1 teaspoon chipotle chili flake
1/2 teaspoon Tumeric
6 cups water
1 sweet potato ; peeled and finely diced (about 1 cup)
1 bunch black kale ; finely shredded
For Croutons:
1 cup Goat Cheese ; at room temperature
1/3 cup spicy mango chutney
1 tablespoon Curry powder
olive oil
1 piece focaccia bread ; cut into wedges

Servings

INSTRUCTIONS

In a heavy bottomed pot over medium-high heat, add about 4 tablespoons of olive oil. Once the oil is shimmering and hot, add the onion. Season with salt and saute for 4 to 5 minutes, or until soft.

Add the carrots and celery and cook for 3 more minutes. Add the garlic and saute for 1 more minute. Add in the rinsed lentils and cook for about 2 minutes, toasting in the oil. Add the cumin seeds, coriander, chipotle chili falkes, and turmeric, and continue to toast for another minute, or until fragrant. Add the water and a big pinch of salt and pepper. Stir and bring to a boil. Reduce to a very low heat and gently simmer for about 10 minutes.

Then, carefully stir in the sweet potato and kale. Cook for another 10-15 minutes, or until the lentils are cooked through but not mushy.

Once cooked, adjust seasoning with salt and pepper and drizzle with olive oil.

For Croutons: Preheat the oven to broil. Mix together the goat cheese, mango chutney, curry powder, and about 1 tablespoon of olive oil.

Smear the focaccia pieces with about 1 tablespoon of the goat cheese mixture and place them on a baking sheet. Put under the broiler for 1 to 2 minutes, or until the cheese is bubbly and melted.

Remove the tray from the oven and let cool slightly. Serve the croutons with the stew.

NOTES

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Red Lentil and Sweet Potato Stew

Olive oil
1 red onion finely chopped
 Salt and pepper to taste
7 carrots thinly sliced coins
2 celery ribs finely chopped
3 cloves garlic finely minced
2 cups red lentils rinsed
2 teaspoons cumin seeds toasted and ground
1 teaspoon coriander toasted and ground
1 teaspoon chipotle chili flake
1/2 teaspoon Tumeric
6 cups water
1 sweet potato peeled and finely diced (about 1 cup)
1 bunch black kale finely shredded
 For Croutons:
1 cup Goat Cheese at room temperature
1/3 cup spicy mango chutney
1 tablespoon Curry powder
 olive oil
1 piece focaccia bread cut into wedges

In a heavy bottomed pot over medium-high heat, add about 4 tablespoons of olive oil. Once the oil is shimmering and hot, add the onion. Season with salt and saute for 4 to 5 minutes, or until soft.

Then, carefully stir in the sweet potato and kale. Cook for another 10-15  minutes, or until the lentils are cooked through but not mushy.

Once cooked, adjust seasoning with salt and pepper and drizzle with olive oil.

For Croutons: Preheat the oven to broil. Mix together the goat cheese, mango chutney, curry powder, and about 1 tablespoon of olive oil.

Smear the focaccia pieces with about 1 tablespoon of the goat cheese mixture and place them on a baking sheet. Put under the broiler for 1 to 2 minutes, or until the cheese is bubbly and melted.

Remove the tray from the oven and let cool slightly. Serve the croutons with the stew.

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Nutrition

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Serving Size: 1 Serving (821g)
Recipe Makes: 8 Servings

Calories: 545
Calories from Fat: 90 (17%)

Amt Per Serving		% DV

	Total Fat 10g	13 %
	Saturated Fat 6.1g	31 %
	Monounsaturated Fat 2.3g
	Polyunsanturated Fat 0.9g
Cholesterol 22.4mg		7 %
Sodium 50240mg		1732 %
Potassium 2486.3mg		65 %
Total Carbohydrate 63.7g		19 %
	Dietary Fiber 7.8g	31 %
	Sugars, other 56g
Protein 52.1g		74 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 545

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