Your Life A to Z Recipe: Tuesday, August 20, 2013 Lentil Sweet Potato Stew with Quinoa, Turmeric & Cilantro

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by Chef Charles Wiley of Cafe ZuZu at the Hotel Valley Ho

azfamily.com

Posted on August 20, 2013 at 6:00 AM

Updated Wednesday, Aug 21 at 9:55 AM

Your Life A to Z Recipe: Tuesday, August 20, 2013

Lentil Sweet Potato Stew with Quinoa, Turmeric & Cilantro

By: Chef Charles Wiley of Cafe ZuZu at the Hotel Valley Ho

Yield:    about 6 servings

1 cup            Quinoa
2 cups             Water
2 Tbsp            Olive oil
1 small            Onion (8oz), small dice
3 stalks        Celery, small dice
1 each            Carrot, small dice
2 cloves        Garlic, chopped
1 each            Sweet potato, (1lb), peeled, small dice
2 tsp            Turmeric
To taste        Kosher salt & freshly ground black pepper
1 qt            Vegetable broth (or water)
3/4 cup         Red lentils (available in bulk at Whole Foods)
1 each            Bay leaf
1 Tbsp            Fresh thyme
2 Tbsp            Apple cider vinegar
1 cup            Plain yogurt (preferably Greek style)
2 tsp            Lemon zest
2 cups            Spinach, cut in strips (chiffonade)
¼ cup            Cilantro leaves
½ cup             Toasted pine nuts

1.    Combine the quinoa and water in a 2 qt. saucepan. Bring to a boil, lower heat to a simmer, cover and cook on low for 1/2 hour; set aside. (*you can also use a rice cooker)

2.    Heat a large soup pot over medium heat. Add the oil, onion, celery and carrot; sauté a few minutes until they begin to soften. Add the garlic, sweet potato, turmeric, salt & pepper. Sauté a few minutes longer to cook the garlic and toast the spice.

3.    Add the vegetable broth to the soup pot and bring to a boil. Add the lentils, bay leaf, thyme and vinegar; simmer 15-20 minutes until lentils are tender; check seasoning.

4.    In the meantime, whisk together the yogurt and lemon zest in a small bowl.

5.    Place a 1/3 cup or so of the cooked quinoa in the bottom of an individual serving bowl; top with 1/3 cup of the spinach. Ladle the hot stew over the spinach and garnish with a dollop of the lemon yogurt. Sprinkle with cilantro leaves and pine nuts.

 

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