Monday, December 22, 2014

Lentil Bowl #1: Pineapple Lentils over Coconut Lime Sweet Potato (Vegan, Gluten-Free)

Even if you are not a huge fan of lentils, this particular recipe will answer a deep need on a cool winter's night when you have put out all day for the Man and are just ready for something comforting and satisfying!  It will feed 2 - 4 diners, depending on the hunger and the usual inputs.  I'm calling this Lentil Bowl #1, so expect some more quick and yummy one-dish lentil recipes!

The potatoes in the above picture are white 'sweet potatoes' and not the bright orange yams we expect when we say 'sweet potato'.  They have the texture of  sweet potato, and they ARE very sweet (ooze syrup when baked) but they have a more neutral flavour.  Yams work extremely well also, so use either.

Ingredients for the Lentil part:

1 T. Coconut Oil
1/2 Small Onion, chopped fine
2    Garlic Cloves, minced
1 C. Pineapple, chopped small (I use Costco's frozen Organic Pineapple-- smells like the tropics!)
3 C. cooked Brown or Green Lentils
2 T. Maple Syrup
Shot of Apple Cider Vinegar
1 tsp. Marjoram
1 tsp. ground Cumin
Celtic Sea Salt, to taste
Black Pepper, fresh ground, to taste
Cayenne Pepper, to taste

  1. Heat Coconut Oil on medium and add in onions and garlic, saute-ing until translucent.  About 5 to 6 minutes.
  2. Add other ingredients up to the Salt and cook until simmering.  Decrease heat to low and cover. Simmer for about 20-35 minutes until the flavours mix and the fragrance drives you crazy. Season with Salt, Pepper and Cayenne.
  3. Serve over 4 medium sweet potatoes (if they are yams) or 8 smaller sweet potatoes (like the ones used in this recipe-- small, thinner tubers) that have been baked, then scraped from the skins into a hot bowl with 1/4 C. of Coconut Dream or other light coconut milk, and the juice of one large lime is mixed well into the potato.  Add salt and pepper, taste, and then taste again and add more coconut milk or lime juice as desired.  

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