I still had some lentils left over from my lentil mushroom stew and wanted to figure out what to do with them. I also didn't feel like getting a bunch of meat out of my freezer to thaw it and then have a big cleanup after. I found some recipes similar to this one so I wanted to give it a try. This is very easy to make, it's all in one pot, and it's perfect for a cold or rainy day served with toasted bread. If you want to add meat, you can definitely cook some boneless chicken thighs in the pot first, remove/slice, then add again in the last 15 minutes to make sure they're cooked.
Ingredients:
1 cup uncooked green or brown lentils
2 large sweet potatoes, peeled and diced into 3/4" pieces
1 28 oz jar crushed tomatoes + 1 jar of water
3-4 cups chicken broth (You may need more or less depending on how much liquid the lentils absorb)
1 medium onion, diced
3 T minced garlic
salt/pepper to taste
1 bay leaf
1 T cumin powder
2 tsp smoked paprika
1 tsp cinnamon
1 tsp turmeric powder
1 tsp ground ginger
Instructions:
1) Heat 3 T olive oil on medium heat, add the onion and cook for 10 minutes or until they start to soften.
2) Add the sweet potatoes and cook another 10 minutes, then add the garlic and stir 30 seconds until the garlic is fragrant
3) Add all the spices/seasonings and stir for 1 minute until combined.
4) Add the tomatoes and broth, scrape all the bits from the bottom of the pot, and bring to a boil
5) Add the lentils, reduce heat to medium-low, cover and simmer for 45 minutes or until the lentils are softened. Stir occasionally so the tomatoes don't burn, add more liquid/broth if needed.
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