![z31[1]](https://simplywholebydevi.com/wp-content/uploads/2018/06/z311-100x100.jpg)
I love sweet potatoes and lentils and this uses both. A bit of a Thai twist to this great dish. Great with quinoa!
| fannetasticfood.com |
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| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Servings |
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Ingredients
- 1 cup dry lentils
- 1 large sweet potato cubed
- 1 can coconut milk 13.5oz
- 2 Tbs. fresh Thai basil chopped
- 1 Tbs. Sriracha hot chili sauce
- 1 tsp. chili powder
- 1/2 tsp. cayenne pepper
- 1/2 tsp. ground ginger
- 1 green pepper chopped (optional)
- salt and pepper to taste
Ingredients
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Instructions
- Cook lentils in water according to package instructions. If using bulk, you use 2-2.5 cups water or broth to one cup lentils. Bring to a boil and then cover and simmer for approximately 30-35 minutes or until soft.
- While lentils are cooking, in a separate medium sized pot, add sweet potato, coconut milk, basil, sriracha, and spices. Bring to a simmer and let simmer until sweet potato is soft and fully cooked (about 15-20 minutes depending how large they are cut)
- Stir in the chopped green pepper and cooked lentils. Let simmer another few minutes.
- Serve hot, as is or over rice. Enjoy!