Lentil Sweet Potato Curry

This is another favorite recipe that originally called for tomatoes.  I've substituted canned and diced peaches.  I adapted the recipe from Taste of Home http://www.tasteofhome.com/recipes/lentil-sweet-potato-curry. For today's potluck, I used leftover white sticky rice instead of my usual brown rice - the kiddos made sushi last night, and made a LOT more rice than needed for that.

6 Servings

INGREDIENTS

1 cup dried green lentils

3 cups water, divided

1 large onion, chopped

1 Tbsp extra virgin olive oil

2 medium carrots, peeled and chopped

3 cloves garlic, minced

2 medium sweet potatoes, peeled and chopped

4 tsp curry powder

Salt and pepper to taste

1 can sliced peaches, drained and diced

1 medium Gala apple, peeled and chopped

1 Tbsp brown sugar

3 cups hot cooked brown rice

COOKING INSTRUCTIONS

Combine lentils and 2 cups water in saucepan.  Bring to boil, reduce heat, cover, and simmer 20-25 minutes, or until lentils are tender but not mushy.  Drain and set aside.

In a large saucepan, sauté onion in oil, about 3-5 minutes.  Add carrots and garlic.  Cook 2 minutes longer.  Stir in sweet potatoes, curry, salt, pepper, and 1 cup water.  Bring to boil, reduce heat, cover, and simmer 10 minutes.  Add peaches, apple, and brown sugar.  Cover and cook 10-15 minutes longer, or until apple is tender.  Stir in lentils and heat through.  Serve with rice.

Nutritional information: 6 servings, per serving = 281.5 calories, 3.7 g fat, 0 mg cholesterol, 51.8 mg sodium, 496.5 mg potassium, 57.7 g carbs, 8.4 g dietary fiber, 7 g protein