Print Page   |   Contact Us   |   Sign In   |   Register
JAN 2016 - Recipe
Share |

Recipes for Busy Lawyers

 




Sweet Potato, Lentil, and Cauliflower 


Submitted by: Kim Arnal




Ingredients:

    • ·         1 tablespoon olive oil
    • ·         1 medium onion, finely chopped
    • ·         2 tablespoons curry powder
    • ·         1 pound sweet potatoes, peeled and cut into 1-inch chunks
    • ·         1 head cauliflower (2 1/2 pounds), stemmed and separated into florets
    • ·         1 cup brown lentils, picked over, well rinsed, and drained
    • ·         2 cans (14.5 ounces each) diced tomatoes with juice
    • ·         Coarse salt
    • ·         Plain low-fat yogurt, for serving (optional)

 Directions:

1.       In a nonstick Dutch oven (5-quart pot with a tight-fitting lid), heat oil over medium heat.  

2.      Add curry powder; cook, stirring constantly, 1 minute.

3.      Add onion, and cook, stirring frequently, until softened, about 7 minutes.

4.      Stir in cauliflower, lentils, tomatoes and their juice, and 1 1/2 cups water; season with salt.

5.      Bring mixture to a boil. Reduce heat to a simmer; cover, and cook until lentils are beginning to soften (~20-30 minutes).

6.      Add sweet potatoes and continue to cook until potatoes reach the desired texture (~15 minutes).

7.      Serve immediately with yogurt, if desired.


Kim Arnal is WLALA's President.  She is also the managing partner of the Los Angeles office of The Aguilera Law Group.

  

Community Search
Sign In


Forgot your password?

Haven't registered yet?

Calendar