Today we celebrated in the break between Paul's full day of services by sharing an Easter lunch with some friends in our home. It is difficult for us to be with family on big church holidays since those are often the most important work days for Paul. Thus it has meant a lot to create a family of Madison friends that we are able to spend these days with.
I was especially thrilled this year because H & J brought a ham, saving me from any attempt to pick out, prepare and cook some sort of meat for the day. Paul eats vegetarian almost all of the time at home with me, and he's such a trooper about it that I feel that on holidays he should at least get some version of "traditional food."
Anyhow, I digress. Point being, to go along with the ham I didn't have to attempt to make, I tried out this recipe for lentil and sweet potato stew. It was quite tasty and not difficult, so I thought I'd pass it along for your cooking enjoyment. Here you are, an Easter stew:
Lentil & Sweet Potato Stew
- 2 tablespoons canola oil (I used olive oil)
- 1 medium onion, chopped
- 2 medium carrots, peeled and chopped
- 2 medium celery ribs, chopped
- 1 bay leaf
- 1 garlic clove, minced
- 1 1/2 teaspoons curry powder (I used a little more than this)
- 2 cups dried brown lentils (I used green because I couldn't find brown and they worked fine)
- 2 medium sweet potatoes, peeled and cut in 1/2 inch dice
- 1 package (9 ounces) frozen cut green beans
- 1 (14 1/2 ounce) can diced tomatoes in juice
- 1/2 cup chopped fresh cilantro leaves
- course salt and black pepper
- plain yogurt or sour cream for serving
1. In a large saucepan, heat oil over medium high. Add onion, carrots, celery and bay leaf. Cook, stirring, until vegetables are softened, 5 to 7 minutes. Add garlic and curry powder and cook until fragrant (and it was fragrant!) about 1 minute more.
2. Add 7 cups of water and lentils. Bring to a boil, reduce to a simmer, cover and cook 10 minutes. Add potatoes and continue to cook, covered, until lentils and potato are just tender, about 15 minutes.
3. Add green beans and tomatoes with juice. Cook until warmed through, 2-4 minutes. Remove bay leaf. Add cilantro; season with salt and pepper. Serve with yogurt/sour cream.
So there you go. I hope it is the next big hit in your long line of favorite veggie meal options.
Happy Easter, wherever you are and however you are celebrating today!
3 comments:
Mmmm, sounds yummy! Thanks for sharing!
Unfortunately for Ben, he did not get any Easter meat yesterday. I made a roasted red pepper and spinach lasagna. It was great, but it reminded me why I never make lasagna... it takes FOREVER! :)
Sounds great! I'll have to try it soon!
We had our own Easter meat issues. Rick's dad doesn't eat poultry...only red meat. So we couldn't have our traditional Jerk Chicken...we did Jerk Pork Tenderloin instead....turned out OK, but not as good as the chicken....which probably sounds horrible to you.
Mmm Jess that lasagna sounds tasty. I love making a good lasagna loaded with veggies, but I agree - it takes forever!
Kim, let me know if you try the stew - it is super! That little bit of curry adds a lot. And sorry to hear about your Easter meat drama...I have to say, I know a lot of people who eat poultry and don't eat red meat, but not that many who are the other way around! :)
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