Lentil Sweet Potato Curry

Preparation

This recipe will make 6-8 servings when served over a bed of brown basmati rice. We cook the lentils and rice in pots on the stovetop, and the curry in a large covered dish in the microwave oven. An alternative is to cook the lentils in a slow cooker on medium heat overnight, and add the other ingredients in the morning, with the exception of the rice which is cooked on the stovetop.

On the stovetop bring to boil 5 cups of water in a saucepot with cover. Check lentils for, and discard any, extraneous matter (small stones, etc.). Rinse lentils and add to boiling water. Reduce heat to simmer, cover, and cook lentils until soft (the water should all be absorbed).

When the lentils are nearly finished cooking, peel and wash the onions and sweet potatoes. Slice the sweet potatoes and cut into bite sized pieces, and dice the onions.

Place diced onion and sweet potatoes in a large microwaveable covered casserole dish, add a little hot sauce or cayenne pepper to taste, and the other seasonings, mix, cover, and cook in the microwave oven on high setting until onions just begin to get translucent.

While the onions and sweet potatoes are cooking, place the rice pot on the stovetop with 4 cups of water and bring to a boil. When the water comes to a boil, add the brown basmati rice, cover, reduce the heat to simmer, and cook until all the water is absorbed into the rice.

When the onions and sweet potatoes are cooked, add the raisins, walnuts, crushed tomatoes, and cooked lentils, mix, cover, and cook in microwave oven on high setting, mixing every five minutes, until the contents are hot and the flavors are thoroughly blended, which usually occurs when the rice is finished cooking. 

Serve the curry on a bed of brown basmati rice, as pictured, with a large tossed salad and enjoy!