Stovetop Maple Sweet Potato Lentil Stew

So round two of the school/work/life balance initiative (from here on out it will be formally referred to as “The Life Project”) was a smashing success! That’s right, last night we rented a karaoke room for two hours and sang our hearts out. Over the course of the night we managed to sing songs in four different languages: English, Spanish, Japanese and Korean. It was pretty amazing. And a wonderful way to end our first week back at school!

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The Stovetop Maple Sweet Potato Lentil Stew I’m sharing with you today is delectable.

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The slightly sweet and slightly tangy flavor of this dish (from the maple syrup and apple cider vinegar respectively) is phenomenal.

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This is the perfect recipe for a cold winter night! Serve with a roll or side salad and call it a meal.

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Stovetop Maple Sweet Potato Lentil Stew

Serves 4-6

Recipe adapted from Oh She Glows

1 and 1/2 cup dry green lentils

1/2 large sweet yellow onion, diced

3 garlic cloves, minced

1 sweet apple, diced

1 medium sweet potato, chopped

14 oz. can diced tomatoes

2 and 1/2 tbsp maple syrup

2 tbsp blackstrap molasses

2 tsp dijon mustard

1 tbsp apple cider vinegar

A pinch of sea salt

To make this dish, start by cooking the lentils in a large saucepan according to package directions.

While the lentils are cooking, chop up your sweet potato and roast in the oven at 400 degrees for about 20-30 minutes. Until the sweet potato is tender.

Continue chopping and dicing the rest of the ingredients while the lentils and sweet potato are cooking. When the lentils are done add in the rest of the ingredients (including the cooked sweet potato) into the saucepan, stir well.

Over medium-low heat cook all the ingredients for about 10 minutes, stirring frequently (or until the apples and onions are softened and all ingredients are warmed through).

Remove from heat and enjoy!

Lentils are forever,

Sydney

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