Prep Time
10 minutes
Prep Notes
n/a
Cooking Time
35 minutes
Yields
10 servings
Ingredients
1 tablespoon water
1 teaspoon cumin seed
3/4 teaspoon ground cumin
1 1/2 teaspoons cinnamon
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon fennel seeds
1 teaspoon dried basil
3/4 teaspoon sea salt
Few pinches cayenne pepper (optional; I don’t use it since our kids will find it too hot)
Freshly ground black pepper to taste
1 1/2 cups onion, diced
3-4 medium-large cloves garlic, minced or grated
3 – 3 1/2 cups yellow or orange-fleshed sweet potato, diced
1 can (14 ounces) black beans, rinsed and drained
1 can (14 ounces) chickpeas, rinsed and drained
1 cup dry red lentils, rinsed
3 cups vegetable stock
3 1/2 cups water
1 1/2 tablespoon freshly grated ginger
Directions
In a large pot over medium heat, add the tablespoon of water with the spices and salt. Cook for a couple of minutes, and then add the onion, garlic, and sweet potato. Stir through, cover, and cook for about 7-8 minutes, stirring occasionally, until the onions have started to soften. Add all remaining ingredients except ginger, and increase heat to high to bring to boil. Once at a boil, reduce heat to medium-low, cover, and cook for 20-25 minutes, until lentils are fully dissolved. Add fresh ginger, stir through, and serve.
Notes
You can use canned beans. Wash them well, and add 1/4 cup water instead of cooking liquid. Prämie Invexus