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Lentil And Sweet Potato Curry

In a large soup pot or dutch oven, heat a few tablespoons of water over medium heat. Once the water begins to bubble and simmer, add in the onion and garlic. Cook until onions are translucent, about 5-7 minutes. Then add in the spices and continue to cook for about 2 more minutes. Add in the canned tomatoes and nut butter and stir until creamy and fully combined. Then add in the diced sweet potato. . .

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Servings: 4

Prep Time: 00:15

Cook Time: 00:35

Main Ingredients

1 cup onion, diced

4 garlic cloves, minced

1 teaspoon cumin

2 teaspoons garam masala, or curry powder of choice

1/2 teaspoon ground turmeric

2 teaspoons fresh minced ginger, or 1/2 teaspoon ground ginger

1/4 - 1/2 teaspoon cayenne pepper

1 14 oz can fire-roasted crushed tomatoes

1/3 cup creamy nut or seed butter

1 cup green lentils*

2 cups sweet potato, peeled and chopped small

5 cups vegetable broth

1 - 2 tablespoons lemon or lime juice

1/2 salt to taste or use tbsp better than bouillon vegetable broth paste

Preparation

1In a large soup pot or dutch oven, heat a few tablespoons of water over medium heat. Once the water begins to bubble and simmer, add in the onion and garlic. Cook until onions are translucent, about 5-7 minutes. Then add in the spices and continue to cook for about 2 more minutes.

2Add in the canned tomatoes and nut butter and stir until creamy and fully combined. Then add in the diced sweet potato, lentils, and vegetable broth and stir well. Bring to a boil then reduce heat and simmer over low heat, then cover the pot while it cooks for 40 minutes. Stir a few times during the process to make sure nothing is sticking to the bottom of the pot.

3Once time has passed, taste to adjust spices and add salt and lemon juice. Serve with whole grains, steamed veggies, or flatbread.

Additional Notes

I like green lentils in this recipe, but any lentils you have will work including red, black, and brown. Cooking time will vary depending upon whichever type of lentil you use.

Reviews: 0

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