Stews, warm bread, and hot tea…
All perfect compliments to this dreary, cold autumn weather.
Your nose smells the warmth first; taking in the spices of the stew simmering, bread rising, and tea a brewin’.
Your hands gather the bowl and cup, both overflowing with steam. As you break bread to dip into your stew, the smell of goodness floats up and welcomes you. The warmth fills you instantly as you partake this meal; melting the weariness of the day away. With a full belly and happy heart, your night is now complete.
There is something about a hearty stew that just makes one feel so cozy and content.
This Sweet Potato & Lentil Stew is probably one of my favorite autumn and winter staples. Created by Alicia Silverstone and feautured in her book, “The Kind Diet” this stew is seriously amazing.
1/4 cup oil
1 medium onion, diced
2 small tomatoes, diced
1 tsp minced fresh ginger
1 1/2 tsp turmeric
1 tsp cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
1/8 tsp cayenne
fine sea salt
3 medium sweet potatoes, peeled and cut into 3/4″ cubes
7 cups vegetable broth
1 cup lentils
Heat oil over medium heat in a large pot. Add the onions and cook till translucent and tender. Stir in tomatoes and ginger, cooking for 2-3 more minutes. Add rest of spices. I was pretty generous with the spices…adding about 1 or 2 teaspoons more of each…and then taste testing for flavor. Cook and stir for 2 minutes. Add sweet potatoes, broth, and lentils (I added about a 1-2 cups of diced carrots as well). Stir well, and bring to a boil. Once the stew is at a full boil, cover and reduce heat to a simmer for about 40 minutes or until lentils and sweet potatoes are soft.
Making plenty of leftovers; this stew just doesn’t stop.
It’s perfect with a whole wheat baguette, cornbread, or just by itself…it’s that good.