Finals are coming up and it’s just that time of the year when you don’t have time to cook… But your body needs even more energy, nutrients and good food since everyone is getting sick, it’s getting colder, you are stressed and don’t get as much sleep. I know what I’m talking about because that’s me right now. I’m writing blog posts instead of writing my history paper. Oopsy! Let’s just say we have to go through this rough month or so but then… CHRISTMAS!
Hopefully this recipe will help you in some way during finals (for those of you who that do have them). It is the perfect comfort food to make on a Sunday and will last you a few meals for the rest of the week. I also usually freeze some earlier during the year so all I have to do is defrost it and eat it!
I know I’m using quite a lot of spices but I would say that the most important ones are probably the cumin seeds and the curry powder for this recipe.
I’ve also made the recipe with split chickpeas and it was delicious!!!
You can also add a can of diced tomatoes. If so, make sure you take all the liquid out of the can. Add the tomatoes before the lentils and sweet potatoes. Cook for another 10 more minutes!
- 3 tablespoons of tomato paste
- 2 sweet potatoes
- 1/2 cup of lentils. Don’t forget to soak your lentils in water for a few hours. I usually soak them overnight or in the morning if I’m making the recipe at night.
- 1 onion
- 2 garlic cloves
- 1/2 teaspoon of cumin seeds
- 1/4 teaspoon of red crushed peppers
- 1/4 teaspoon of curry powder
- 1/4 teaspoon of chili powder
- 1/4 teaspoon of ginger
- 1/4 teaspoon of coriander
- 1/4 teaspoon of garam masala
- Salt and black pepper
- Olive oil
- Option: chicken, 1 can of diced tomatoes
Cook your lentils according to the instructions.
While they cook, peel you sweet potatoes and cut them into equal sized pieces.
You can either steam them or put them in the microwave. If you decide to use the microwave, put the sweet potatoes in a bowl with water and cook on the “vegetable” option of your microwave. They are cooked when you can put a fork through it and it is getting soft on the inside.
Slice your onion and finely chop the garlic cloves. Put some olive oil in a large saucepan and leave on a low-medium heat for about 5min.Boil some water in your kettle. Once the onion is turning slightly brown, add the cumin seeds and crushed red pepper. Add a little bit of olive oil if needed. Mix the tomato paste with a litle bit of boiled water until it forms a sauce. Add to the onions and add all of the other spices. If necessary add more tomato paste.
Add the cooked lentils and stir, then add the sweet potatoes. Cook for another 10min.
Serve with quinoa or rice.