Serves 6
80 min
Creamy Thai Sweet Potatoes and Lentils
Recipe GLPR9d044dcafe75b7
A warming, aromatic blend of tender lentils and diced sweet potatoes simmered in fragrant broth with warming spices, then combined with a golden sautéed medley of cabbage, onions, garlic, and jalapeños. Finished with creamy coconut milk and fresh cilantro for a comforting Thai-inspired vegetable stew that's naturally gluten-free.
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Ingredients
1 cup rinsed lentils
4 cups vegetable broth
2 medium sweet potatoes, unpeeled and diced
1 teaspoon turmeric
14.5 ounce can fire-roasted tomatoes
2 teaspoons fresh minced ginger
3 tablespoons oil
1 tablespoon butter
2 cloves garlic, minced
½ onion, thinly sliced
2 jalapeños, ribs and seeds removed, minced
½ head green cabbage, thinly shredded
1 can coconut milk
Fresh cilantro for garnish
Salt to taste
Directions
In a large pot, combine the rinsed lentils, vegetable broth, and diced sweet potatoes. Bring to a boil over medium-high heat, then reduce to low heat and simmer gently for 30-45 minutes, until the lentils are tender and the sweet potato pieces are soft but still hold their shape.
Stir the turmeric and fresh minced ginger into the lentil pot, then add the fire-roasted tomatoes with their juices. Simmer for 10 minutes to allow the flavors to meld.
While the lentil mixture simmers, heat the oil and butter together in a large skillet over medium heat.
Add the minced garlic, sliced onion, and minced jalapeños to the skillet.
Sauté the garlic, onion, and jalapeño mixture for 2-3 minutes, stirring occasionally, until fragrant and the onions begin to soften.
Add the shredded cabbage to the skillet and cook for approximately 10 minutes, stirring frequently, until the cabbage is tender and lightly caramelized at the edges.
Transfer the cooked cabbage mixture into the lentil pot. Pour in the coconut milk and stir well to combine. Taste and adjust salt as needed. Simmer for 2-3 minutes more to heat through. Serve hot, garnished with fresh cilantro.
