Curried Sweet Potatoes and Lentils
Instructions:
- This hearty vegetarian entrée tastes even better with a dollop of plain yogurt and a squeeze of fresh lime juice. Serve with a green salad.
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 3 medium sweet potatoes (11â„2 pounds), peeled and cut into 1-inch chunks
- 1 cup lentils, rinsed and picked over
- 1â„2 cup long-grain white rice
- 1â„2 teaspoon salt
- 1 can (141â„2 ounces) vegetable broth or chicken broth
- 1â„4 cup loosely packed fresh cilantro leaves
- In nonstick 12-inch skillet, heat olive oil overmediumheat until hot.Add onion and cook 5minutes, stirring often.Add garlic and curry powder, and cook 1 minute longer, stirring constantly.
- Stir in sweet potatoes, lentils, rice, salt, broth, and 21â„2 cups water; heat to boiling over medium-high heat. Reduce heat to low; cover and simmer 30 minutes or until lentils and rice are tender and almost all liquid is absorbed. Let stand 5 minutes. Sprinkle with cilantro to serve.
- P R E P 15 minutes
- C O O K 30 minutes
- MA K E S 4 main-dish servings