There was a reason I didn’t post any recipes this week – and it’s already Thursday. Part of the reason was because I have lost my camera cord. Again. And the other part of the reason and that I was busy with this girl.
And cooking. And teaching classes. And everything else.
I did find time this week to make this delicious lentil dish. In fact, I just finished off the last of the leftovers today for lunch on a salad. It was 1,000 times better than it looks.
I saved the recipe from Natalie’s blog a few weeks ago and only changed a few things based on what I had on hand.
Garam Masala Lentils and Potatoes
orginally from Family Circle October 2011 then The Sweets Life.
-l lb brown lentils, rinsed and picked over
-1 1/2 lbs sweet potatoes, peeled and cut into 3/4-inch pieces
-2 onions, peeled and chopped
-1 (14.5 oz) can no-salt-added diced tomatoes
- 2 tsp garam masala seasoning
- 1 tsp ground cumin
-1/2 tsp black pepper
-1/2 cup cilantro leaves, chopped
1. In a large saucepan, combined 4 cups water, lentils, potatoes, onions, diced tomatoes, salt, garam masala, cumin, and pepper. 2. Cover and bring to a boil over high heat. Reduce heat to medium-low and simmer, covered, for 35 minutes. Stir occasionally.
3. Stir in cilantro just before serving.