Tuesday, November 6, 2012

Lentil stew with sweet potato

Nothing I like better than making dinner in the morning (slow cooker) and forgetting about it until we are hungry for it in the evening.  Yesterday we had a dear friend (also a McDougaller) from out of town coming by in the afternoon after she had finished her job in the area.  I wanted to be able for us to have an easy meal together while we caught up on news and not spend much time in the kitchen.  This isn't a new recipe exactly but more of a stream-of-concsiouness-what's-in-my-fridge type of recipe.

2 cups red lentils well rinsed
4 cups water
1 can salt-free chopped tomatoes and juice
1 cooked Japanese sweet potato
1/4 cup red wine
1 TBS curry powder
1 tsp cumin 1/2 tsp turmeric
1/8 cayenne pepper

Toss it all into a slow cooker and cook for about 4 hours or until lentils are cooked through.  The longer the better for the spices to blend.

I steamed kale and zucchini to go with it along with the usual steamed brown rice.  It was delicious and Bob and I are going to enjoy leftovers tonight.

1 comment:

  1. Cooked on high or low? Need new recipes\updates.