Page 71 - One-Dish Meals

Curried Sweet Potatoes

and Lentils

This hearty vegetarian entrée tastes even better with a dollop of plain
yogurt and a squeeze of fresh lime juice. Serve with a green salad.
P R E P 15 minutes C O O K 30 minutes M A K E S 4 main-dish servings

1 tablespoon olive oil 1 cup lentils, rinsed and picked over
1 medium onion, chopped 1 ⁄2 cup long-grain white rice
2 garlic cloves, minced 1 ⁄2 teaspoon salt
1
1 tablespoon curry powder 1 can (14 ⁄2 ounces) vegetable broth
or chicken broth
3 medium sweet potatoes
1
(1 ⁄2 pounds), peeled and cut 1 ⁄4 cup loosely packed fresh
into 1-inch chunks cilantro leaves

1. In nonstick 12-inch skillet, heat olive oil over medium heat until hot.Add
onion and cook 5 minutes, stirring often.Add garlic and curry powder, and
cook 1 minute longer, stirring constantly.

1
2. Stir in sweet potatoes, lentils, rice, salt, broth, and 2 ⁄2 cups water; heat to
boiling over medium-high heat. Reduce heat to low; cover and simmer 30
minutes or until lentils and rice are tender and almost all liquid is absorbed.
Let stand 5 minutes. Sprinkle with cilantro to serve.

E A C H S E R V I N G About 460 calories | 16 g protein | 87 g carbohydrate |
5 g total fat (1 g saturated) | 0 mg cholesterol | 630 mg sodium.

Casseroles & Oven Dishes 71