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Curried Lentils with Sweet Potatoes and Chickpeas
Sharon Chen
4 to 6 servings
BeginnerCurried lentils cooked with sweet potatoes, fire-roasted tomatoes chickpeas, this vegan and gluten-free dish is high in protein and big on flavor.
Total Steps
6
Ingredients
13
Tools Needed
1
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DelishPlanIngredients
- 1/4 cup coconut oil
- 1 large red onion, diced
- Salt
- 2 tablespoons curry powder
- 2 teaspoons cumin powder
- 2 teaspoons mustard seed
- 1 teaspoon ground coriander
- 8 ounces brown lentils
- 3 medium sweet potatoes
- 4 cups chicken bone broth
- 1 can 28-oz fire-roasted diced tomatoes
- 1 can 28-oz chickpea, drained
- Fresh chopped parsley(optional)
Instructions
1
Step 1
Heat coconut oil over medium heat in a large saucepan for about 1 minute.
2
Step 2
Add onion and a pinch of salt. Sauté until onions are translucent.
3
Step 3
Add curry powder, cumin, mustard seed, coriander and cook for 1 minute, stirring often.
4
Step 4
Stir in lentils, sweet potatoes, broth, tomatoes. Bring to a boil and let it simmer for 25 minutes, covered, or until the lentils and sweet potatoes are tender.
5
Step 5
Stir in chickpeas and cook until they are heated through, about 2 minutes.
6
Step 6
Dish and garnish with chopped parsley. Enjoy!