It’s that time of the year – the time when you are so busy getting everything in order for the holidays that you forget to plan ahead and find yourself starving at 6PM with no plan or meal in site. Confession: I am normally the type of person to plan out a weekly menu. Most Sundays, I’ll scour my latest cooking magazines or Cooking Network shows to get ideas and I’ll grocery shop for the entire week with a healthy and nutritious meal planned for every night. I actually love the art of planning out a menu. But this time of year? Not so much.
Today’s recipe was created at the last minute in an effort to clean out the refrigerator and more importantly, feed my hungry husband. By keeping a well-stocked pantry and freezer, I can usually get away with an unplanned dinner. A few of my healthy staples that I always keep on hand include:
- Dried lentils and split peas
- Canned beans (cannelini, chick pea, kidney, black, etc.)
- Tomato products (fire roasted, sun-dried, crushed, paste, etc.)
- Winter vegetables (sweet potatoes, butternut squash)
- Spices from around the world (smoked paprika, cumin, curry powder, garam masala, za’atar)
A busy holiday season is no excuse not to feed your body and soul with a warm and cozy dinner. The best part? This vegetarian meal is loaded in protein, fiber, and nutrients. Just what you need during the cold season.
Your spoon is waiting.
Curried Lentils with Sweet Potatoes
- 1 large onion diced
- 2 cloves garlic grated
- 1 tbs ginger root grated
- 1 tsp curry powder
- 1 tsp garam masala
- 4 c chicken broth low sodium
- 2 medium sweet potatoes peeled/diced
- 1/2 c dried lentils
- 1 bay leaf
- 14 oz can diced fire roasted tomatoes
- 1/2 tsp kosher salt
- 1/4 tsp pepper
- 1/2 lb kale chopped
- 2 tbs lemon juice
- Cilantro scallions and plain yogurt to serve
- Heat a large soup pot on medium-high and spray with non-stick spray.
- Sautee onions until tender, about 5-7 minutes.
- Add garlic, ginger, curry and garam masala and cook for additional 60 seconds.
- Add chicken broth, sweet potatoes, lentils and bay leaf; bring to a boil and simmer for 25 minutes.
- Stir in tomatoes, salt, pepper and kale and cook for additional 20 minutes. Add more broth if needed.
- Stir in lemon juice right before serving and top with yogurt, cilantro and scallions.