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STRESS BUSTING CURRIED LENTILS WITH SWEET POTATO
Serves : 4INGREDIENTS
- Ingredients
- 1 cup Pereg French lentils rinsed
- 4 teaspoons McCormick organic curry powder divided
- 1 1/2 cups water
- 5 ounces organic baby spinach
- 1/4 teaspoon Le Saunier de Camargue fleur de sel sea salt
- 2 pounds orange flesh sweet potatoes yams peeled and diced
- 3 ounces Melissa’s organic shallots thinly sliced into half circles
- 4 cloves Melissa’s organic garlic sliced
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper
- 2 tablespoons Napa Valley organic olive oil
- 1/4 cup Flanigan Farms pepitas pumpkin seeds
- 3 tablespoons lime juice
- 1/2 packed cup chopped cilantro
- 1/4 cup pomegranate arils
- Wallaby Organic plain Greek yogurt optional
DIRECTIONS
Preheat oven to 425� Fahrenheit. �Line a baking sheet with parchment paper if desired.
Combine lentils and one teaspoon curry powder with water in a large, tall pot not a soup pot. �Cover and bring to a boil for three minutes. �Reduce heat to low and cook for ten more minutes, until the water is evaporated. �Stir in spinach, cover and cook until just wilted, about four minutes. �Season with salt. �Uncover and let stand on the stove for a few minutes, stirring occasionally.
Meanwhile, combine sweet potato, shallots, garlic, olive oil, remaining tablespoon of curry powder, cinnamon, and cayenne. �Spread on the baking sheet and cook on middle rack until sweet potatoes are fork tender, about 20 minutes, stirring once half way through. �While sweet potatoes are cooking, spread pumpkin seeds out on a small baking pan and add it to the oven, cooking until the seeds puff up, about four minutes.
Combine lentils, sweet potato, and pumpkin seeds in a large serving bowl, toss with lime juice and cilantro. �Sprinkle with pomegranate arils. �Serve warm with yogurt on the side, if desired.