Is it normal that I sleep with my iPhone under my pillow? Or that when I immediately wake up I check all of my SEVEN email accounts? Um, probably not.
I need to figure out a way to unplug from all of the communication sometimes. Or just find a balance. When I’m not working on my site, I’m constantly plugged in for my other job. As much as I tell myself that I need to take a break and relax, it’s hard to step away from the chaos of work and the busyness of life; I’m sure many of you can relate!
Usually the only thing that gets me away from all of it is the chaos of my own kitchen — my own little sweet happy spot. As soon as I put on a little music and begin to dice and chop, my creative energy pours into pots and pans, creating good food for loved ones.
This stew was made during an evening when my mind was cluttered and I needed a release. I had a busy day full of meetings. Okay and I was also dreaming about when I would actually get those girl scout cookies I ordered — like how long it would take for me to destroy 5 boxes this year? Whattttttt? Girl scout cookies are stressful to think about.
Anyway there was a jar of lentils that had been sitting in my cupboard along with gorgeous organic sweet potatoes from Whole Foods. It was time to put the iPhone down. A lovely pot of stew was an adventure I was ready to take on.
Mmmmm how I love the flavor profile of this stew! The coconut milk, curry, sweet potatoes, and a touch of cinnamon give it a slightly sweet flavor that’s both light and delicious. The coconut milk is pureed with some of the sweet potatoes, then added to the broth to give it a creamy, velvety texture.
Ohhhh and who could forget about the lentils? They’re the star here! Lentils are perfectly healthy, low in calories, packed with vitamins and minerals, and full of fiber!
I almost forgot to tell you that this is both vegan and gluten-free (the greek yogurt is used as a garnish, so simply omit if vegan)! Even if you don’t have dietary restrictions, I think you’ll enjoy this comfort stew, plus it’ll help you to forget about thin mints and emails. Double win!
- 2 pounds sweet potatoes (about 5-6 medium sweet potatoes), peeled and diced into 1 inch cubes
- 1 teaspoon olive oil
- 1 large onion, chopped
- 2 large carrots, peeled and chopped
- 3 cloves garlic, minced
- 1 teaspoon fresh grated ginger
- 1 tablespoon curry powder
- 1/4 teaspoon tumeric
- 1/2 teaspoon salt, plus more to taste
- 3 1/2 cups vegetable broth
- 1 1/2 cups green lentils (or whatever you have on hand)
- 1/2 cup light canned coconut milk (I get mine from Trader Joe's)
- 1/4 teaspoon cinnamon
- Heat olive oil in a large pot over medium-high heat. Add onion can carrot, and half of the diced sweet potatoes and saute until the onions begin to soften and turn translucent about 4-5 minutes. (Note: the other half of the diced sweet potatoes will be reserved for later use.) Add the garlic, ginger, curry powder, tumeric, and salt and saute for 2 minutes longer; stirring frequently.
- Next add the vegetable broth and lentils, and bring to a boil over high heat. Cover the pot, reduce heat to medium low, and simmer for 30-45 minutes or until lentils are tender.
- While stew is simmering, make the coconut-sweet potato broth: Place a medium pot over high heat and fill with water, bring water to a boil and add in the rest of your diced sweet potatoes that you had set aside. Reduce heat to medium, cover, and continue to cook for about 8 minutes or until sweet potatoes are tender and nearly falling apart. This make take more time depending on how small you cut your sweet potatoes. Once tender, drain water from sweet potatoes, and place them into a food processor. Add coconut milk and cinnamon and puree until it forms a somewhat smooth consistency. Next add the sweet potato coconut puree to the stew, and continue to cook to thicken broth a bit.
- The stew is done when all of the lentils are tender, and the broth has thickened. Season soup to taste with additional salt and/or pepper. Scoop into bowls, and garnish with fresh herbs and greek yogurt if desired.
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