Back to Blogging with Red Lentil & Sweet Potato Curry

Blogging. I started. I was excited. I got distracted with the Holidays and I stopped. Well now all the presents and decorations are put up, I've organized the house, I started meal planning and now I'm back to blogging. 

Matt and I have decided to only eat meat twice a week. This is not a resolution or a diet or anything other than because... and because I watched knives over forks again. I also have a pantry full of lentils, beans and quinoa and plenty of other forms of protein that I need to use! Its been a great experience so far I've been cooking a lot of different flavors and dishes that I didn't before. Another benefit of this is our grocery bills have drastically reduced by not purchasing so much meat. The final and best benefit... we both feel so good!

Red Lentil & Sweet Potato Curry

• 1 cup Red Lentils
• 3 cups Water
• 1 Sweet Potato - peeled and ¼” cubed
• 1 to 2 Carrot(s) - diced
• 1 tbsp fresh Ginger - peeled and minced
• 1 tbsp Curry Powder
• 1 tbsp Olive Oil
• 1/2 Onion - diced
• 3 tbsp Tomato Paste
• 14 oz can Coconut Milk
• 1 tsp Siracha (or to taste)
• 1/2 tsp Red Pepper Flakes (or to taste)
• ¼ teaspoon Salt
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• In a stockpot or large pan combine lentils and water, bring to a boil. Reduce to a simmer and add the sweet potato, carrot, and half the ginger. Continue to simmer until sweet potato is almost tender about 20 minutes.
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• When the sweet potato is almost tender get a small skillet, add curry powder and toast until fragrant. Remove from skillet once toasted. Return skillet to stove and add olive oil. Next, stir in remaining ginger and onions to skillet over medium low heat. Sauté until onions are softened, 3-4 minutes. Add tomato paste and continue to cook for 1-2 more minutes. Finally, stir in toasted curry powder and stir, making sure everything is mixed well.
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• Once the sweet potatoes and carrots are tender add the tomato paste mixture along with the coconut milk to the lentil base. Stir together and let simmer for 15-20 minutes. 

  Originally adapted from Naturally Ella (I've become obsessed with her recipes)

I served this over quinoa because I didn't have any brown rice on hand but either would be delicious! It is also perfect on its own! 

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