I have also made this with butternut squash and I am sure that you can do this with Kabocha squash too!
Ingredients for Lentil Stew
- 2 tablespoons canola oil
- 1 medium onion, chopped (about 1 cup)
- 2 medium carrots, peeled and chopped
- 2 medium celery ribs, chopped
- 1 bay leaf
- 1 garlic clove, minced
- 1 1/2 teaspoons curry powder
- 2 cups dried brown lentils, picked over and rinsed
- 2 medium sweet potatoes (about 1 pound), peeled and cut in 1/2-inch dice
- 1 package (9 ounces) frozen cut green beans
- 1 (14 1/2-ounce) can diced tomatoes in juice
- 1/2 cup chopped fresh cilantro leaves
- Coarse salt and black pepper
- Plain low-fat yogurt, for serving (optional)
Directions for Lentil Stew
- In a large saucepan, heat oil over medium-high. Add onion, carrots, celery, and bay leaf. Cook, stirring, until vegetables are softened, 5 to 7 minutes. Add garlic and curry powder and cook until fragrant, about 1 minute more.
- Add 7 cups of water and lentils. Bring to a boil, reduce to a simmer, cover, and cook 10 minutes. Add potatoes and continue to cook, covered, until lentils and potato are just tender, about 15 minutes.
- Add green beans and tomatoes with juice. Cook until warmed through, 2 to 4 minutes. Remove bay leaf. Add cilantro; season with salt and pepper. Serve with yogurt.
Includes recipes for Rustic Salsa and THE BEST Guacamole
Makes 2 to 4 servings
from The First Mess Cookbook Copyright © 2017, Laura Wright.
- 4 small sweet potatoes (mine came to about 2 1/2 pounds total)
- 1/2 cup uncooked brown basmati rice, rinsed
- 1 cup cooked black beans (I used canned, rinsed and drained)
- 1 teaspoon ground cumin
- 1/2 garlic clove, minced
- 1/2 teaspoon olive oil
- 1 teaspoon tomato paste
- Pinch of salt
- 1 yellow or red bell pepper, seeded and chopped
- 1 cup cherry tomatoes, halved
- 1/2 small red onion, chopped (mine came to about 3/4 cup chopped)
- 1 tablespoon fresh lime juice
- 2 tablespoon chopped fresh cilantro leaves
- 1 1/2 teaspoons olive oil
- Salt and pepper, to taste
- 1 ripe, medium avocado
- 1/2 clove garlic, minced
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro leaves
- Generous pinch of salt
- Preheat the oven to 400 degrees Fahrenheit. Line a baking dish with parchment paper.
- Place the sweet potatoes in the baking dish, and prick each one a couple of times with a fork. Slide the sweet potatoes into the oven and bake until very tender, about 45 minutes (mine took 5 to 10 minutes extra since they were a little bigger than specified).
- In a medium saucepan, combine the basmati rice, black beans, cumin, garlic, olive oil, tomato paste and salt. Pour 1 1/4 cups water into the pot. Cover and bring to a boil over medium heat. Lower the heat to a simmer, and cook until all of the liquid is absorbed, about 40 minutes. Cover and set aside to keep the rice warm.
- Make the rustic salsa: In a medium bowl, combine the bell pepper, cherry tomatoes, red onions, lime juice, cilantro and olive oil. Season the mixture with salt and pepper, and toss to combine. Set aside.
- Make the guacamole: Peel the avocado and extract the pit. Place the avocado flesh in a medium bowl and mash with a fork. Once you’ve broken it up a bit, add the garlic, lime juice, cilantro and salt. Mash the avocado until the seasoning is evenly distributed and you have a chunky paste. Set aside.
- Place each baked sweet potato in a shallow bowl. Cut along the top of the sweet potato and pull back the skin. Spilt the sweet potatoes a little bit to make room for the fillings.
- Divide the rice and bean mixture among the sweet potatoes (spillover is fine!). Top each bowl with 1/4th of the rustic salsa. Finish each plate with a dollop of the guacamole and some shredded cabbage on top. Serve with hot sauce on the side if you wish.