Spice Market Sweet Potato and Lentil Packets
Serves 8; 30 minutes of fewer; Gluten Free; Vegan
Sweet potatoes and lentils get cooked in a curried broth inside packets for a lightly spicy dish. Serve with quinoa.
I made the full recipe, and it makes a lot of food! I suggest, if you are not serving this for a party, you might want to half the recipe. I actually served it with home-made tortillas.
2 cups finely diced sweet potato
1 large red bell pepper, diced (1 1/2 cups)
1 cup fresh green beans, thinly sliced (I substituted peas)
1/4 cup golden raisins
2 Tbs. hot sesame oil (I used regular, the dish turned out sweeter then spicy)
1 cup low-sodium vegetable broth
2 Tbs. minced fresh ginger
2 cloves garlic, minced (2 tsp.)
1 tsp. curry powder
1 1/2 cups cooked lentils or 1 15-oz. can lentils, rinsed and drained
1. Preheat oven to 400 degrees F. Place 4 16-inch lengths of foil on work surface. Fold foil in half from short side. Unfold. Shape corners and edges of one half into semicircular "bowl" with 1/2-inch sides. Coat insides of foil with cooking spray.
2. Combine sweet potato, bell pepper, green beans, and raisins in medium bowl. Add oil, and toss to coat. Season with salt and pepper, if desired.
3. Whisk together broth, ginger, garlic, and curry powder in a small bowl.
4. Divide sweet potato mixture among packets; top with 1/3 cup lentils. Pour 1/4 cup broth mixture over lentils, and season with salt and pepper, if desired. Fold other half of foil over ingredients, and crimp edges in overlapping folds until packets are sealed. Transfer packets to baking sheet. Bake for 25 minutes.
5. Transfer to plates. Let each person open packet carefully-escaping air will be hot.
Per packet: 265 cal.; 9 grams prot.; 7 grams total fat (1 gram sat. fat); 43 grams carb.; 0 mg chol.; 253 mg sod.; 10 grams fiber; 13 grams sugar
Found: Vegetarian Times May/June 2010