Lentil And Sweet Potato Rissoles Recipes

Steps:

• Combine the potatoes and 2 tablespoons of the salt in a large saucepan. Add water to cover the potatoes and bring to a boil over high. Reduce the heat to medium and cook until the potatoes are tender when pierced with a fork, 10 to 15 minutes. Drain in a colander.
• Melt 4 tablespoons of the butter in a saucepan over medium-high. Add the potatoes; cook stirring occasionally, until golden brown on all sides, 10 to 12 minutes.
• Combine the potatoes, parsley, chives, pepper, and the remaining 2 tablespoons butter and 3/4 teaspoon salt in a medium bowl; toss to coat.

Steps:

• Heat the oven to 375 degrees and set a rack in the center.
• Prepare the sweet potatoes: On a baking sheet, toss the sweet potatoes with the olive oil and a sprinkle of salt and pepper. Spread into an even layer and roast, stirring occasionally, until golden and tender, 15 to 25 minutes.
• While the sweet potatoes cook, prepare the lentils: Add the lentils to a medium pot and cover with about 6 cups water. Salt the water generously and bring the mixture to a boil. Turn the heat down to a simmer and cook the lentils until just tender, 15 to 25 minutes. Drain the lentils then return them to the pot. Cover to keep warm.
• Prepare the vinaigrette: Add the sage to a small bowl. Melt the butter in a small skillet set over medium heat. (Use a pan with a light interior so you can easily see the milk solids change color.) Cook the butter a few minutes, stirring occasionally and scraping the milk solids off the bottom and sides of the pan as needed, until the milk solids turn golden brown and smell toasty.
• Pour the hot browned butter and all of the toasty bits over the sage; it will crackle and foam a bit. Let the mixture sit for 1 minute to let the foam subside, then whisk in the olive oil, followed by the red wine vinegar and maple syrup. Season with salt and pepper to taste.
• Add the cooked sweet potatoes to the pot with the warm lentils. Pour the dressing over the top and stir gently to combine. Add the parsley, season with more salt and pepper, if desired, and toss to combine.
• Transfer the mixture to a serving dish and sprinkle with goat cheese, if using. Serve warm.

Steps:

• Combine lentils and veggies in bowl.
• Use hands to blend in sweet potato, breadcrumbs and cumin. If dry add some water/unsweetened tomato sauce/home made salsa.
• Make into 8 balls and refrigerate for at least 30 minutes.
• Preheat oven to 200°C.
• Spray with a light oil and bake for 35 minute or until crisp and golden.
• Serve with salad, as a burger, or in a wrap.

Steps:

• In a Dutch oven or pot, heat 2 tablespoons olive oil over medium-high. Add the sweet potatoes and cook, stirring occasionally, until browned all over, 5 to 7 minutes. Transfer the browned sweet potatoes to a plate and set aside.
• Add the remaining 1 tablespoon olive oil to the pot and set the heat to medium-low. Add the onion and cook, stirring occasionally, until translucent, 4 to 6 minutes. Add the curry paste, garlic, ginger, chile and turmeric, and cook until fragrant, about 1 minute.
• Add the lentils, stock, salt and browned sweet potatoes to the pot and bring to a boil over high. Lower the heat and simmer, uncovered, stirring occasionally, until the lentils are just tender, 20 to 25 minutes.
• Add the coconut milk and simmer, stirring occasionally, until the liquid has reduced and the lentils are creamy and falling apart, 15 to 20 minutes.
• Add the spinach and stir until just wilted, 2 to 3 minutes. Off the heat, stir in the lime juice and season with salt to taste.
• Divide among shallow bowls and top with cilantro and coconut flakes, if using.

Steps:

• In a 3-qt. slow cooker, combine the first nine ingredients. Cook, covered, on low 5-6 hours or until vegetables and lentils are tender. Stir in cilantro.

Steps:

• 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.

Steps:

• Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion. Cook, stirring often, until it softens, about 5 minutes, and add the garlic and a generous pinch of salt. Cook, stirring, until the garlic smells fragrant, about 30 seconds, and add the ground cumin seeds and carrots. Stir together for a minute, then add the lentils, water, sweet potatoes, chipotles, tomato paste, salt to taste and the bay leaf. Bring to a boil, reduce the heat, cover and simmer 40 to 45 minutes, until the lentils and sweet potatoes are tender and the broth fragrant. Taste and adjust seasoning. Stir in the cilantro or parsley, simmer for another minute, and serve, passing lime wedges so diners can season their lentils with a squeeze of lime juice if desired.

Steps:

• Preheat the oven to 400 degrees.
• Toss the cubed sweet potatoes and the chopped red onion with 2 tablespoons olive oil, the SazonGoya seasoning packet, and salt and pepper.
• Place vegetables in a roasting pan and roast, gently stirring every 10 minutes or so, until potatoes are starting to brown around the edges and appear slightly crispy. Let cool.
• While potoatoes are roasting, bring the lentils to a boil in the 2 cups of water with 1 teaspoon salt.
• Simmer lentils gently until tender, about 25 minutes.
• Drain lentils well, and let cool completely. Place lentils in a bowl and toss with 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, and the juice of one lime.
• Stir in the sweet potatoes and onions, chopped red pepper, and queso fresco, and gently toss to mix. Season with salt and pepper to taste.

Steps:

• Heat 2 tbsp vegetable or olive oil in a large pan, add 1 chopped red onion and cook for a few mins until softened.
• Add 1 tsp cumin seeds, 1 tsp mustard seeds and 1 tbsp medium curry powder and cook for 1 min more, then stir in 100g red or green lentils (or a mixture), 2 medium sweet potatoes, cut into chunks, 500ml vegetable stock and a 400g can chopped tomatoes.
• Bring to the boil, then cover and simmer for 20 mins until the lentils and sweet potatoes are tender. Add a drained 400g can chickpeas, then heat through.
• Season, sprinkle with ¼ small pack coriander, if you like, and serve with seasoned yogurt and naan bread.