November, 2009 Reci-pea
- 1 sweet potato, baked, peeled and cubed
- 1 cup lentils
- 3 cups vegetable broth or water (or a combo of both)
- 1/2 cup raisins
- 1/2 cup cherry or grape tomatoes, halved
- 1/4 cup fresh parsley, chopped
- 1/2 Tbl of extra virgin olive oil + extra for drizzling
- salt and pepper to taste
Wrap the sweet potato in aluminum foil and place into an oven at 450F. Bake until tender.
Preparing the lentils: Over medium-high heat, drizzle a 1/2 Tbl of extra virgin olive oil into a large saucepan; add the onions and saute until translucent. Add all of the broth or water to the pot. Bring to a boil. Once the liquid is boiling add the lentils. Bring the lentils back up to a boil, and then lower the heat to a simmer. Add the raisins and cover the pot. Continue to cook for about 20-30 minutes.
(Note: adding the lentils after you have brought the liquid to a boil makes them easier to digest, which is especially beneficial for young children)
Once the lentils and sweet potatoes are cooked and prepped, in a large bowl combine the lentil-raisin mixture, sweet potatoes, cherry tomatoes and fresh parsley; drizzle with extra virgin olive oil, then salt and pepper to taste.