Creamy Thai Sweet Potatoes and Lentils
Total Time
1 hour 20 minutes
Prep Time
20 mins
Cook Time
1 hour
Rating
4.8 out of 5 stars
(41)
Ingredients
6 servings
- 1 cup lentils, rinsed
- 4 cups vegetable broth
- 2 medium sweet potatoes, unpeeled and diced
- 1 teaspoon turmeric
- 3 tablespoons oil
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1/2 onion, thinly sliced
- 1/2 head green cabbage, thinly shredded
- 2 jalapenos, ribs and seeds removed, minced
- 2 teaspoons fresh minced ginger
- 14.5 ounce can fire roasted tomatoes
- 2/3 cup regular coconut milk
- cilantro for topping
- salt to taste
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Preparation
Step 1
Pour lentils, broth, and sweet potatoes into a large pot. Bring to a boil and then simmer on low for 30-45 minutes, or until lentils and sweet potatoes are just barely done cooking. Add the turmeric, tomatoes and ginger to the pot and cook for another 10 minutes.
Step 2
Heat the oil and butter in a large skillet. Add garlic, onions, and jalapenos. Saute for 2-3 minutes. Add the cabbage and cook for 10 minutes, or until cabbage is cooked through.
Step 3
Add cabbage to lentil pot and stir in coconut milk. Top with cilantro.
Step 4
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Chef's notes
The turmeric is important because it helps with flavor, but also with bright yellow color. Without it, the color of the dish starts to look a little dull.
