Your Life A to Z Recipe: Tuesday, February 10th, 2015 - Lentil Sweet Potato Stew with Quinoa, Tumeric and Cilantro By Chef Chuck Wiley

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Lentil Sweet Potato Stew with Quinoa, Turmeric & Cilantro

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 many grocery stores)

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)

1⁄4 cup Cilantro leaves

1⁄2 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.