Estofado de lentejas rojas y boniato

Ingredientes

• 1 yellow onion
• 3 medium carrots
• 1 large sweet potato
• 3-4 cloves garlic
• 15 oz. can diced tomatoes (or fire-roasted)
• 1 1/2 cups split red lentils
• 6 cups vegetable broth
• 2 tsp. ground cumin
• 1 1/2 tsp. smoked paprika
• 1 cup spinach (or other greens) to stir in at the end

Preparación

1. 1

   Dice onion and carrot.

2. 2

   In a large stockpot over medium-high heat, sauté onion and carrot for about 7 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more liquid as necessary.)

3. 3

   Meanwhile, mince garlic. Peel and dice sweet potato.

4. 4

   When onion is translucent, add cumin, paprika, and minced garlic. Stir and sauté 1 minute, adding a touch more liquid if it dries out.

5. 5

   Add sweet potato to stockpot. Stir and cook 2 minutes.

6. 6

   Add diced tomatoes and vegetable broth. Rinse and drain lentils well, then add to pot. Stir.

7. 7

   Bring to a light boil, then cover, and reduce heat to medium-low.

8. 8

   Lightly simmer for about 20 minutes or until lentils and sweet potatoes are tender. Add roughly chopped spinach (or other greens of choice) during last couple minutes of cooking if desired. Salt/pepper to taste before serving.