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Lentils & Sweet Potato

lentils

As a vegetarian, I tend to eat a lot of lentils. They are just an amazing food, for vegetarians and meat eaters alike. Fill one cup with cooked lentils and you’ll be looking at 230 calories, less than one gram of fat, nearly 40% of your daily needs for iron, 60% of your daily fibre, a ton of protein and a whopping 90% of your daily folic acid! Now that’s a powerhouse of nutrition! They also contain good amounts of magnesium, zinc and calcium.
Another wonderful thing about the great lentil is that it is much more easily digested than beans, thereby causing less gas. They also cook much faster than beans, without a need to presoak them (brown lentils cook in about 20 minutes). For this recipe I use canned lentils, speeding up the cooking process.
Here I’ve combined lentils with another nutrition powerhouse – the sweet potato. Sweet potatoes are loaded with nutrients and antioxidants. Plus they are so sweet, and much lower on the glycemic index than regular ol’ white potatoes.

Enjoy!

You’ll need:

  • 2 med sweet potatoes
  • 6 sun-dried tomatoes, diced
  • 1  can (19 oz) green or brown lentils, drained and rinsed or 2 cups cooked lentils
  • 2 tablespoons coconut or olive oil
  • ½ onion, diced
  • 1 teaspoon oregano
  • 1 teaspoon parsley
  • ½ teaspoon freshly ground pepper
  • 3 tablespoons balsamic vinegar
  • 1 cup cooked spinach (can be frozen)
  • dash sea salt

Directions:
Cut sweet potatoes into bite size pieces, place in baking pan, drizzle with a little bit oil and salt, roast in 400 degree oven for about 30 minutes or until tender.
In skillet or saucepan, sauté onion in oil until translucent; add sun-dried tomatoes, spices, salt, vinegar and spinach, sauté for 3 minutes. Add lentils and sauté another 5 minutes. Remove from heat, stir in roasted sweet potatoes. Can be served hot or cold!

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