2 tbsp vegetable oil
1 medium onion, chopped
Coarse sea salt or kosher salt
1 medium sweet potato, peeled and cut into 1 inch chunks
1 (1 inch) piece fresh ginger, peeled and chopped
1 large or 2 small garlic cloves, chopped
1 tbsp curry powder
1 bay leaf
1 ½ cups red lentils
1. Preheat the oven to 300 degrees F. In a saucepan or kettle, bring 3 ½ cups of water to a boil.
2. In a large saucepan over high heat, warm the oil. Add the onion and a pinch of salt and sauté, stirring occasionally, until the onion softens, and 3 to 4 minutes.
3. Add the sweet potato, ginger, garlic, curry powder and bay leaf and sauté until fragrant, about 1 minute. Pour in the boiling water and stir in the lentils. Reduce the heat to medium-low, cover and simmer until the lentils break down and the sweet potatoes are tender, 18 to 20 minutes. Season with salt.
4. While the potatoes and lentils are cooking, wrap a stack of pita breads in a slightly damp cotton towel, and place in oven for 10 to 15 minutes.
We didn’t have any pita breads so had this with rice.
I was really looking forward to this. Red lentils & sweet potato – how could you go wrong? well, it didn’t go “wrong” as such, but it wasn’t that great – perhaps my curry powder is a bit naff? Will try it again one day…