loaded lentil, black bean & sweet potato stew_______________________________________________
Ingredients
- 1 tbsp olive oil
- 1/2 onion, diced
- 3 cloves garlic, minced
- 1 tbsp dried oregano
- 2 tsp cumin
- 1 1/2 tsp chili powder
- 1/4-1/2 tsp cayenne pepper
- 2 medium sweet potatoes, cubed
- 3/4 cup green lentils
- 4 cups vegetable or chicken broth (or water)
- kosher salt & pepper, to taste
- 1 cup corn, frozen, fresh, or canned
- 1 cup black beans
- 1/2 cup coconut milk (from can, shaken first)
- cheddar cheese, cilantro, avocado, tortilla chips and/or fresh bread, to serve (optional)
Instructions
- Heat olive oil in a deep sauce or soup pot over medium heat.
- Saute onion and garlic until onion is translucent, about 5-8 minutes. Measure and add oregano, cumin, chili powder, and cayenne pepper. Stir to combine for a minute.
- Add sweet potatoes, lentils, broth, salt and pepper and bring to a boil. Lower to a simmer and cook, stirring occasionally, until lentils and potatoes soften, about 15-20 minutes.
- Toss in corn and black beans, stir until heated through, which should just take a minute or two. Pour in coconut milk and stir until the stew thickens somewhat. Taste for seasoning and adjust as desired. If the stew seems too thick, add more broth/water until desired consistency is achieved.
- To serve, top with cheese, cilantro, and/or sliced avocado. A nice crusty bread or a handful of tortilla chips are delightful dipping accompaniments, but all of these are optional suggestions.