This way. No recipe needed. Just mix together some mexican quinoa, black beans (I like the cuban style ones from Trader Joe’s), finely chopped onion and cilantro, and feta cheese. (Then if you are like me, douse the whole thing in Lindy’s hot sauce but it has to be green).
I seriously think I’ve eaten this every day for the past 8 days at least.
To make vegan, just leave out the cheese or use a vegan alternative.
So, the cold weather is on its way out (well, we never really got winter here in sunny Southern California), but for the rest of you sunny days are a comin!!!
So you better make this soup before it gets too warm! It’s so good!
Plus, its made in the slow cooker! And lets not talk about the fact that I finally opened my new knives from Christmas and proceeded to try and cut my finger off while rushing to get this into the slow cooker so I could make it on time to my crossfit class. No, we won’t mention that.
This soup is so good and good for your too. Sweet potatoes (or yams) give you the most nutrients for your buck at the grocery store. They have tons of great vitamins and are overall a great vegetable. You will love this stew. It fills you up and it is on the low in calories to boot! It’s a win win all around.
Sweet Potato and Lentil Stew So good and good for you too!
1 large sweet potato (or yam) peeled and diced into ½ inch cubes
3 medium carrots, peeled and diced into ½ inch cubes
3 celery stalks, cut into ½ inch slices
2 leeks, halved lengthwise and cut into ½ inch pieces
¾ cup dried lentils, any color
1 4 inch piece of ginger, peeled and finely grated
1 teaspoon curry powder
1 tablespoon butter
2 cloves garlic, grated
juice of one lemon
½ cup cilantro, chopped
Combine the sweet potatoes, carrots, celery, leeks, lentils, ginger, ¾ teaspoon curry powder, and 1 teaspoon salt in a slow cooker. Add 6 cups of water, and cook on low for 8 hours.
After 8 hours, stir the soup with whisk, to make a thick puree. You can add some water if its too thick.
Melt the butter in a small skillet over medium heat. Add the garlic and remaining curry powder. Cook until the curry powder is slightly toasted, about 1 minute. Stir the curry mixture into the soup. (Trust me, don't skip this step. I have and the soup doesn't have very much flavor.)
Stir in the lemon juice and cilantro. Salt to taste.