Ingredients
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2 tablespoons unsalted butter
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2 teaspoons minced garlic
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1 medium yellow onion, finely chopped
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1 large carrot, grated (about 1 cup)
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1/2 cup peeled and cubed sweet potato (about 2 small potatoes)
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1 cup cooked brown basmati rice, cooled (see Note below)
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2 cans (~16 oz each) chickpeas, drained and rinsed under cold water
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2 cups red lentils
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1/2 cup tomato sauce
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1/2 teaspoon ground cumin
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1/2 teaspoon ground coriander
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1/2 teaspoon freshly ground black pepper
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1/2 teaspoon kosher salt
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1/4 teaspoon hot smoked paprika
Directions
Title: “Indian Spiced Lentils and Sweet Potatoes”
Sub-Title: An Authentic Indian Dish Made Simple
Description: This delicious and easy-to-make recipe combines the rich flavor of spices from India with sweet potatoes and lentils. It offers a unique twist on a classic comfort food dish that will surely satisfy your taste buds!
Ingredients:
– 2 tablespoons unsalted butter
– 2 teaspoons minced garlic
– 1 medium yellow onion, finely chopped
– 1 large carrot, grated (about 1 cup)
– 1/2 cup peeled and cubed sweet potato (about 2 small potatoes)
– 1 cup cooked brown basmati rice, cooled (see Note below)
– 2 cans (~16 oz each) chickpeas, drained and rinsed under cold water
– 2 cups red lentils
– 1/2 cup tomato sauce
– 1/2 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/2 teaspoon freshly ground black pepper
– 1/2 teaspoon kosher salt
– 1/4 teaspoon hot smoked paprika
Instructions:
1. Heat the oil in a large pot over medium heat. Add the garlic and saute until fragrant, about 30 seconds.
2. Add the onions and saute for 5 minutes, stirring occasionally.
3. Add the carrots, sweet potatoes, and basmati rice and continue cooking until the vegetables are tender, about 10 minutes. Stir frequently during this step.
4. Add the chickpeas and lentils along with the tomato sauce, spices, and seasonings. Bring the mixture to a simmer over low heat, partially covered. Cook for 30 minutes, stirring occasionally. Taste the soup and adjust seasoning as necessary.
5. Serve warm with naan bread or flatbread for dipping. Enjoy!
Difficulty Level: Easy
Nutritional Information:
– Calories per serving: ~400 calories
– Total Carbohydrate: ~37 g
– Protein: ~12 g
– Fat: ~15 g
Total Time Needed: About 3 hours (including cooking time and cooling time for the rice)
Note: If you don’t have any leftover brown basmati rice, feel free to substitute another type of rice such as long grain white rice or wild rice.
Steps
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1
Done
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Heat the oil in a large pot over medium heat. Add the garlic and saute until fragrant, about 30 seconds. |
|
2
Done
|
Add the onions and saute for 5 minutes, stirring occasionally. |
|
3
Done
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Add the carrots, sweet potatoes, and basmati rice and continue cooking until the vegetables are tender, about 10 minutes. Stir frequently during this step. |
|
4
Done
|
Add the chickpeas and lentils along with the tomato sauce, spices, and seasonings. Bring the mixture to a simmer over low heat, partially covered. Cook for 30 minutes, stirring occasionally. Taste the soup and adjust seasoning as necessary. |
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5
Done
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Serve warm with naan bread or flatbread for dipping. Enjoy! |
