This recipe is adapted from Veganomicon, by Isa Chandra Moskowitz. A favorite dish at Yogaville, I often served it with Polenta and fresh kale. This recipe makes 8 servings, but the leftovers will taste even better the next day!
- 1 large sweet potato, cubed
- 2 cloves garlic, minced
- 2 t dried tarragon
- 1 t dried thyme
- 1 t paprika
- 1 t rosemary
- 14 oz can diced tomatoes
- 6 c water or vegetable broth
- 2 c French lentils
- 2 bay leaves
- 1½ t salt
- Several pinches of freshly ground black pepper
- Small handful of fresh parsley, chopped.
– Preheat large pot over medium heat and add oil.
– Sauté onions for 5-7 minutes, until they begin to turn translucent. Add carrots, stir and let cook a few more minutes. Add garlic, tarragon, thyme, rosemary and paprika, and sauté for 2 more minutes. Add tomatoes and a little splash of water if necessary, and stir to deglaze the pot. Add sweet potatoes and half the water, and bring to a boil.
– Add remaining water, lentils, bay leaves, salt, and pepper, then cover and bring to boil again. Once soup is boiling, reduce heat to simmer and cook, covered, for about 45 minutes, or until lentils are tender.
– Isa stops here, but I like to let the stew simmer for another couple of hours, stirring occasionally. The lentils will break down, creating a thicker and creamier texture.
– Before serving, mix in parsley and adjust seasoning to your liking. Enjoy!