Collegi-ATE: Curried lentils with sweet potatoes

Curried lentils
by
Samantha Leeds

As spring approaches and winter’s last few dreary days drag on, this dish is the perfect comfort food. This recipe takes a little more time than the average college student has on a typical night, but the results are worth it. If made on the weekend, or in about an hour of spare time, it produces enough leftovers to last through the week or to share with hungry friends. 

Ingredients: 

1 tbsp. olive oil

1 cup chopped onion

2 large garlic cloves, minced

1 tbsp. curry powder

1 tbsp. minced fresh ginger

1 tsp. ground cumin

1 cup lentils, rinsed

3 cups low-sodium vegetable broth

1 medium sweet potato, peeled and cut into 1/4-inch cubes

1 large russet potato, peeled and cut into 1/3-inch cubes

Toppings:

Plain Greek or whole-milk yogurt

Chopped raw almonds

Directions:

1. Heat olive oil in a medium pot; add onion and garlic and sauté until soft.

2. Stir in curry powder, ginger, and cumin and cook for one minute.

3. Stir in lentils and broth; bring to a boil, reduce heat, and simmer, covered for 10 minutes.

4. Add sweet potatoes and russet potatoes, cover and cook for 10 minutes more until water is absorbed and sweet potatoes are tender. 

5. Transfer to bowl and top with a dollop of yogurt and a sprinkling of diced almonds.