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Savory Lentils with Sweet Potatoes

Category: Main Dishes - Other

Suitable for a: vegan diet



1 large sweet potato

1-1/2 cups brown lentils

1/2 onion

5 cloves garlic

1 cinnamon stick

1 tsp cumin seeds

1/2 tsp coriander seeds, coarsely crushed

1 stalk celery

2 green onions

1/2 tsp chili powder

1/2 tsp turmeric

1/2 tsp rubbed sage

1 tsp dried thyme

2 tsp dried parsley

4 bay leaves

3 cups vegetable broth or water

1 serrano pepper

1 green bell pepper

1/2 tsp black salt or regular salt

1 Tsp olive oil

2 Tsp Earth Balance or other vegan butter substitute



Dice sweet potato into 3/4-inch cubes. Dice onions, bell pepper, and celery into somewhat smaller chunks. Finely chop garlic and serano pepper (or use a garlic press for the garlic).

In a very large pan, toast cumin and coriander. When fragrant, add olive oil and onions. Saute until onions are soft. Add garlic and celery. As onions start to brown, add a small portion of water, chili powder, and turmeric. Reduce to make a soft, liquidy sauce.

Add broth and bring to a boil.

Add sweet potatoes, bay leaves, cinnamon, salt, thyme, parsley, and sage. Boil for 5-10 minutes, then add lentils, serrano pepper, and bell pepper. Simmer until lentils are cooked but not too soft, about 20-30 minutes.

Stir in Earth balance, and green onion (I left the bottoms of the onions out and used as a garnish). Stir to combine, simmer 2-3 minutes, remove bay leaves and cinnamon, and serve.

Good with whole wheat bread or pita.

Additional comments:


I like the way the different flavors combine without any one overwhelming the others.
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