Adapted from cooking.nytimes.com
This is a great recipe for a chilly, autumn day. Of course, around here in the Houston area those autumn days are virtually nonexistent but I can pretend. I love the combination of lentils and sweet potatoes and they create a deliciously satisfying meal. There’s nothing complex about this recipe and there is very little hands-on time. Due to the simmering process, however, it does take about an hour to complete.
- 1 tablespoon olive oil
- 1 medium onion, chopped
- Salt, to taste
- ½ teaspoon ground cumin
- 2 medium carrots, diced
- 1½ cups brown lentils
- 6 cups water
- 1-1¼ pounds sweet potatoes, peeled and cut in large dice
- 1-2 chipotles in adobo, seeded and chopped (to taste)
- 2 tablespoons tomato purée
- 1 bay leaf
- Heat the olive oil over medium heat in a large pot and add the onion. Cook, stirring often, until it softens.
- Add the salt, cumin and carrots. Stir together for a minute and then add the lentils, water, sweet potatoes, chipotles, tomato purée and the bay leaf.
- Bring to a boil, reduce the heat, cover and simmer for about 40 to 45 minutes or until the lentils and sweet potatoes are tender and the broth is fragrant.
- Taste and adjust seasoning. Serve with lime wedges if desired.
Comments: Like I said before there is nothing too complex about this recipe. The original one calls for 2 teaspoons of lightly toasted and ground cumin seeds; I did not have cumin seeds and used ground cumin instead, reducing it to ½ teaspoon. I think, if you use ground cumin, you could even increase this to 1 teaspoon. Because my mom is not very tolerant of spicy foods, I only used 1 chipotle however even my mom later admitted that it could have been a little spicier. You can make this 3 to 4 days in advance but it will thicken as the lentils swell; you can add water or stock to thin it out.