Creamy Thai Sweet Potatoes and Lentils

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pinch of yum

Total Time

1 hour 20 minutes

Prep Time

20 mins

Cook Time

1 hour

Rating

(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

Vegetarian Dinner Sautéing Intermediate ...

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Preparation

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Cook mode

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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.

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.

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Seasonal Recipes

Skill Level

other

Creamy Thai Sweet Potatoes and Lentils

Ingredients

Preparation

Step 1

Step 2

Step 3

Chef’s notes

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