Lentil Ragoût Over Creamed Sweet Potatoes
— GF — DF — V — VGO —
February is a month focused on sweet potatoes not just for the garden but also in the kitchen! By using the last of the sweet potatoes in storage, we can create this quick vegetarian dish full of rich and warm flavours for this sometimes dreary month. Pairing the hearty lentils with the melt-in-your-mouth sweet potatoes creates a truly comforting and decadent meal.
INGREDIENTS
LENTIL Ragoût
1 large shallot
3-4 cloves garlic
½ cup red wine (use a vegan wine if vegan)
¾ c lentils (Black Beluga or French Green)
2 cups of broth (chicken or vegetable)
5 springs of thyme
1 tbsp coconut aminos (or soy sauce/tamari)
1 tbsp balsamic vinegar
2 tbsp flour (make slurry with 2 tbsp of cold water)
salt & pepper to taste
CREAMED SWEET POTATOES
2-3 medium to large white sweet potatoes (about 3 cups )*
½ cup coconut milk (or regular milk or cream)
salt & pepper to taste
INSTRUCTIONS
(1) Start a medium to large pot of boiling water.
(2) Heat your oil in a large pan on medium heat. Dice shallot and sauté in pan for a few minutes.
(3) Stir in minced garlic and coconut aminos (or soy sauce) and sauté for a 3-5 more minutes.
(4) Add lentils, broth, and thyme and once it gets to a low boil over medium heat, turn the heat down to simmer for 20 minutes. Adding more broth or water if it looks like it is getting dry.
(5) While you are waiting, peel and cut sweet potatoes into equal large chunks to put in your boiling water. Depending on the size, boil for 10-20 minutes (until tender when pierced with a fork).
(6) Make a slurry with 2 tbsp of flour and 2 tbsp cold water and mix till no clumps. Mix into your lentils ragoût to thicken. Season with salt & pepper to your taste.
(7) Once your sweet potatoes are tender, drain, add back to pot, and mash. Add coconut milk (or other milk), and season with salt and pepper to taste.
(8) Serve lentil ragoût over the creamed sweet potatoes. Garnish with parsley and/or parmesan**, if so desired.
*This recipe calls for white sweet potatoes as their are a perfect substitute for regular ones but are creamier and add a bit of sweetness. You can substitute this with regular potatoes. You could use orange sweet potatoes, but they don’t hold their structure as well as white ones and they are quite a bit sweeter.
** If wanting this dish DF, V, or VG, omit or add vegan parmesan.
Adapted from Minimalist Baker & Dishing Out Health recipes