The season is changing and the time for comforting warm bowl of stews and soups is here. To start off the season I made a hearty vegetarian curry out of yams and red lentils. It was extremely easy and will get better each day. I think this is an easy base recipe that you could do lots of different things with. You could certainly add some meat or use water instead of stock.
2 tablespoons olive oil
1 medium onion, sliced
1 clove garlic, minced
1 tablespoon ginger, minced
1 tablespoon curry powder
2 medium yams (or sweet potatoes, peeeled and chopped in large cubes (about 1/2-1″)
1 bay leaf
4 cups chicken stock (or vegetable stock)
2 cups red lentils, rinsed and picked over
4 tablespoons fresh cilantro, finely chopped
salt and freshly ground black pepper
In a heavy bottom pot or Dutch Oven heat oil and onions over medium low heat, add a pinch of sugar and a pinch of salt. Cook them until they start to caramelize then add the ginger, curry powder, garlic, sweet potato or yam and bay leaf. Stir for a minute until it becomes fragrant and then add the water or stock and then stir in the lentils. Cover and simmer over medium low for 18-20 minutes until yams and lentils are tender. Adjust for seasoning – you will likely need salt. Stir in cilantro and serve.
{ 6 comments… read them below or add one }
This recipe has all the things I love, especially red lentils! It looks so comfort, too.
This looks delicious.
Looks good. I have not used lentils all that much but I tried replacing potatoes with yams one time when I made curry. They added a nice sweetness to the curry. I will have to try lentils again.
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Jeena xx
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This is my go-to recipe for an easy, vegetarian yam dish. I’ve made it several times. Thanks!
@Megan, glad to hear it thanks!