Tuesday, November 15, 2011

sweet potato lentil stew

As Ithaca winter approaches and the sky starts getting dark at 5pm, I find that all I really want to do is sleep and eat stew and compliment people on the fit of their pants and listen to songs like Poison & Wine by The Civil Wars on repeat. In fact, that is exactly what I've been doing today. (The perfect black pants were from Paris. Of course.)

I made this sweet potato lentil stew for dinner tonight, loosely basing it off my favorite chickpea stew recipe, which I will post here at some point in the next few days.

I'm too lazy to do a proper recipe right now - plus I don't have real measurements of anything - but I'll give a fairly accurate run through of what I did, for anyone who is interested.

Things you'll need: Garlic, onion, olive oil, a sweet potato, your favorite spices, lentils.

Peel and roughly chop a couple cloves of garlic. Chop up a small onion. Heat a pot on medium heat, add olive oil, and cook the garlic and onion together until the onion turns translucent and the smell of your kitchen makes you think your cooking skills are legit.

Peel and chop your sweet potato into bite size chunks. Add to the pot and top off with a little more olive oil. Cook for a couple minutes, stirring every so often. Add lentils (I used a can of white cannellini beans and some leftover red kidney beans) and spices (cumin, coriander, nutmeg... curry would be another nice option). Add about a cup and a half of water and cook until sweet potatoes soften.

Mash everything up to desired consistency. Serve with pumpkin seeds, feta, and a drizzle of extra virgin olive oil.

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