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Lentil, Chard & Sweet Potato Stew
Lentil, Chard & Sweet Potato Stew
Posted on March 8, 2017 at 11:06 AM
Hearty and satisfying vegan stew.
American Braise Casein-Free Clean Eating Comfort Food Cook-Ahead Dairy-Free Easy Entree Fall Fast Gluten-Free Halloween Healthy High-Fiber Hot Kosher Lacto Vegetarian Lactose-Free Less Than 1 Hour Light Low Budget Low-Carb Low-Fat Low-Glycemic Low-Sodium No Shellfish No Tree Nuts Nut-Free Re-heatable Sautee Savory Simmer Skillet Sophisticated Spring Summer Sweet Thanksgiving Vegan Vegetarian Winter
2 tablespoons VSOP Persian Lime Extra Virgin Olive Oil
2 tablespoons VSOP Cilantro & Roasted Onion Extra Virgin Olive Oil, or vsop organic garlic evoo
1 small Onion, chopped
Step 1 In a large skillet heat the oils over medium high heat. Add the onion and the swiss chard stems, saute for about 5 minutes.
4 cloves Garlic, finely minced
1 inch Fresh Ginger, peeled and finely grated
1 whole Pickled Jalapeno Peppers, seeded and finely chopped
Step 2 Add the garlic, ginger, and jalapeno pepper and saute for another minute or two.
1 tablespoon Curry Powder
1 12 teaspoons Garam Masala
12 teaspoon Ground Turmeric
1 teaspoon Fine Sea Salt
1 teaspoon Fresh Cracked Black Pepper, to taste
Step 3 Add all of the seasonings and saute for a minute or two.
1 12 cups Yellow Split Peas, toor dal, rinsed and picked through
4 cups Low Sodium Vegetable Stock
Step 4 Add the yellow split peas and vegetable stock. Raise heat to high and bring to a boil. Then reduce the heat and cover. Simmer for 15 minutes.
2 medium Sweet Potato, chopped
Step 5 Add the chopped sweet potatoes and simmer for another 15 minutes. Taste and check to see if the lentils are tender.
1 bunch Swiss Chard, center stems chopped & leaves roughly chopped
12 whole Lime, freshly juiced
Step 6 When the lentils are tender, add the swiss chard leaves and cook for another 3 minutes to wilt the leaves. Add the juice of half of a lime just before serving. ENJOY!
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