Originally published in the May 2014 issue. Photo by Maya Visnyei.
Red Lentils with Sweet Potato and ApricotsBy Eshun Mott
3 servings plus 1 cup baby food
This Moroccan- inspired stew gets a touch of sweetness from dried apricots.
- 1 tbsp olive oil
- 1 cup chopped onion
- 1/2 tsp ground cumin
- 1/4 tsp ground cinnamon
- 3 cups water
- 1 cup red lentils
- 1 medium sweet potato , peeled and cut into 1/2-in. cubes (2 1/2 cups)
- 1/2 cup chopped dried apricots
- 1 tsp grated ginger
- 1/4 tsp salt
- 1/4 cup chopped cilantro
- Heat oil in a medium pot over medium. Add onion and fry for 6 to 8 min, stirring frequently, or until browned. Add cumin and cinnamon and sauté for 1 min or until spices are fragrant.
- Add water, lentils, sweet potato and dried apricots. Bring to a boil. Cover pot and simmer over medium-low heat for 20 min or until sweet potato is tender and lentils have broken down completely. Add ginger and salt and simmer for 2 min to blend flavours. Serve over rice and garnish with cilantro.
To make it into baby food
Transfer 1 cup of mixture (minus ginger and salt) to a mini food processor, puree and serve.
Nutrition (per serving)
- 16 g,
- 61 g,
- 5 g,
- 11 g,
- 222 mg.