So, the day after, I added some leftover white rice when I reheated it - and it turned into more of a thick stew. The pic is of the soup on the second day. My son says it looks like barf. I kind of have to agree. But it tastes delicious.
Ingredients:
Olive oil
1 large sweet potato, peeled and cubed
1 large yukon gold (or russet) potato, peeled and cubed
2 large carrots, peeled and chopped
1 apple (I used gala), peeled, cored, and cubed
1 onion, diced
1/2 cup lentils
1 tsp minced fresh ginger
1/2 tsp black pepper
1/2 tsp ground cumin
1 pinch cayenne pepper (leave out if you like things less spicy)
1/2 tsp paprika
6 cups water
salt to taste
Directions:
1. Heat the olive oil over medium heat. Add the diced sweet potato, potato, carrots, apple, and onion. Sautee for 10 minutes or until the onions are translucent.
2. Add the lentils, ginger, pepper, cumin, cayenne pepper, paprika, and water. Do NOT add the salt yet. It will make your lentils too hard.
3. Bring to a boil. Reduce heat to medium/low. Cover and simmer 30 minutes.
4. Salt to taste and serve with rolls.
For the stew consistency, the next day I simply reheated this on the stovetop and added 3/4 cup cooked white rice.
Bon appetite!
0 comments:
Post a Comment