Sweet Potato and Lentil Stew
3 Sweet Potatoes – cut into bite size pieces (feel free to use yams if you prefer. sweet potatoes are lighter skinned than yams)
1 Large Onion – diced
2 Cloves Garlic – minced
Splash of White Wine – optional
3 Cups Vegetable Stock
2 Cups Lentils – (I used red)
2 Teaspoons Cumin
1 Bay Leave
1/8 Teaspoon Coriander
Pinch of Nutmeg
Salt and Pepper to taste
Heat olive oil in dutch oven or heavy bottom sauce pan. Add diced onions and saute for approximately 10-15 minutes. Onions should be medium-dark brown in color. Add garlic and cook for 3 minutes. Add splash of wine to de-glaze the pan. Add vegetable stock and bring to low boil. Add potatoes and cook for 15 minutes. Add lentils, bay leaf, cumin, coriander and nutmeg. Cook for at least 15 minutes or until lentils are tender. Add salt and pepper to taste.
Serve with organic whole wheat tortillas.
*Editor’s note: I think it goes without saying that I try to find the best organic produce I can find for my recipes, but I’m going to say it anyway.
**Editor’s note 2: Katie renamed Nicole’s stew to Nicole’s Awesome Stew. Nicole is not so inclined to brag.