As the new year began I promised myself I would go out of my way to find and cook new recipes that would benefit our health and still be yummy.
When we left Canada in November we stopped at Sherwin's sister's house for lunch where she made a stew that was very tasty. Rose was most kind to share the recipe which I am sharing with you today.
When I first make a recipe I often follow the instructions carefully and then make adjustments another time. This time I made changes as I went, adding more or less. I will give you the recipe I received but you do with it what you will. I am putting my changes in parentheses.
Sweet Potato Stew
1 medium onion, chopped
2 cloves garlic
2 T. olive oil
2 cups broth (as the stew has cooked I have actually used 28-29 oz broth)
1 1/2 t. lemon juice
2 cups diced sweet potato (I used yams)
3/4 cup red lentils, washed ( I used a full cup so that explains the need for added moisture)
1/2 cup minced carrots
1 1/2 cups diced tomatoes ( I have used a full 3 cups)
1/4 cup peanut butter
2 T. honey
1 T. curry powder (you may wish more and/or hotter)
1/8 t. cayenne
1/8 t. ginger
1/4 t. cumin
Combine in the order above and simmer for 1-2 hours...I have added a little water once in a while as 1-2 hours is a long cook time.
Above all, be well!