Man, nutrient dense comfort food, that’s what’s up. The earthy, savory flavor of herbs with the creamy sweet goodness of sweet potatoes makes this a dream. Something about the flavors and creamy texture remind me of thanksgiving, eating this gave me the same cozy smile on my face. While I intended to eat this on rice, I ended up just eating this by itself with a spoon, no regrets. 😋 A mere 1/4 cup of dry red lentils has 15% DV of iron. For those of us wanting to avoid red meat for ethical or health reasons, lentils are a great source of this essential nutrient!
-1 onion chopped
-2 sweet potatoes cubed
-garlic cloves chopped (I used like 6, but I’m a garlic lover, so 2-4 is probably good)
-1 cup rinsed red lentils
-1 bay leaf
– 1/2 tsp black pepper
-1/4 tsp crushed red pepper
-1/2 tsp basil
-1/2 tsp oregano
-1/4 tsp sage
-dash of salt if you want (I forgot it and it was great in my opinion)
-1-2 TBS coconut oil
I used my instant pot so that this was a 1 pot speedy operation, but you could do the same in a large saucepan with lid on the stove.
Start by heating some coconut oil and then sautéing onions, sweet potatoes, and garlic until onions are somewhat wilted. Then add your herbs and spices, followed by lentils and enough water to just cover the lentils completely. Then set instantpot to 15min on the bean setting or simmer on the stove for 15-20min until lentils are soft. Sweet potatoes should be perfectly soft by then as well. If using stovetop, add water as needed while stirring intermittently. If you have an instantpot, just let it slow release and serve hot! Enjoy!