Have you ever had a Mexican haystack? Layers of chips, covered in beans, rice, meat, cheese, more cheese, sour cream, guacamole, make a few tomatoes thrown in for good measure? They are very yummy, although very high in calories.
I set out to make some with some great flavors in mind. I started by peeling, cubing, and roasting a couple of sweet potatoes.
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.
Who thinks that beets can sometimes taste like dirt? (Me.) I really like the pickled ones out of a can though. Enter this recipe. It is so good it will turn even the worst beet hater into a beet lover. Plus, the color of a red beet can’t be beat. They are like little jewels and so beautiful.
Be sure to wear gloves or use a towel when dealing with beets. But hey, if you like fuchsia hands then by all means good for it. I know one of my forever friends Mardi, (hi Mardi!) wouldn’t mind. She made me wear fuchsia at her wedding. True story. But that is a different story for another time.
Back to the beets!
The colors of this dish just can’t be beat. The brightness of the red beets and the pale orange of the sweet potatoes make for one beautiful picture.
See? Soooo good. Plus this dish is crazy good for you. Sweet potatoes are one of the best bangs for your buck at the grocery store. The most nutrients for your money. Its a win win situation all around!
Peel and chunk the beets. Place on a baking sheet toss with a little salt and pepper. Roast for 20 minutes.
While the beets are getting a head start, peel and chunk the sweet potatoes and onions. Place in a bowl and toss with the garlic, brown sugar, salt, pepper, and 3-4 tablespoons of extra virgin olive oil.
Add the sweet potato mixture to the beets and roast for an additional 40 minutes, tossing after 20 minutes.