Well. Now’s as good a time as any, right?
I’ve missed the kitchen. I’ve missed the cooking. I’ve missed the sharing.
Sure I haven’t eaten everyyyyyy meal out since the last time we spoke, however I’d say perhaps a bit more than I would like to admit 😉
And with life very busy these days, the easy go-to’s were all that seemed to happen otherwise!
But with colder weather just around the corner and a creative side resparked, I decided there has to be a happy middle ground here
So. Recipe-a-week. That’s where we’re at. Fits oh-so-perfectly with my recent Sunday cooking extravaganzas in prep for those fast-paced work weeks. I’m sure you can relate.
And after a week of indulgent Thanksgiving fare this one will get things back on track, with lots of veggies, healthy protein and of course, delicious and family-approved flavor
Serve plain, with bread for dipping, over rice, or just a shake of hot sauce if you so desire!
Coconut Lentil & Sweet Potato Stew
– half an onion
– 4 large carrots
– 4 stalks celery
– 2 cloves garlic
– 32 oz. container chicken broth
– 2 cups dry lentils
– 14 oz. can lite coconut milk
– 3 cups cubed sweet potatoes (I used frozen)
– 2 cups water
– 1 tsp smoked paprika
– salt & pepper
Chop onion, carrot, and celery. Sauté in a medium sized pot with 1 tablespoon olive for a few minutes until vegetables start to soften. Add garlic (chopped) and season with salt, pepper, and paprika.
Cook another minute, stirring until you smell garlic, then pour in broth and water. Bring to a boil, cover, and cook 10 minutes.
Wash and drain lentils and add to pot. Turn down to simmer and cook, covered, for 20 minutes.
Add coconut milk and sweet potatoes, extra water (if necessary), and reseason if needed (taste it). Cook, covered, 20 minutes or until potatoes are tender.
Serve plain or with whatever carby delight you might like, enjoy!