Wednesday, March 3, 2010
So when I should be studiously writing essays with the blessing of time that is Reading Week (never has a "holiday" been so literal for me) I'm posting recipes instead. Go figure.
A little bit about this recipe first though - like most stuff I post on here, it is by no means set in stone. You can throw in all sorts of vegetables in addition to the ones listed here, or switch them up completely. You can leave out the lentils or add whatever legumes you have on hand or prefer - navy beans, kidney beans, chickpeas, etc. However, I sincerely recommend that you include the sweet potatoes. Oh dear lord, sweet potatoes, how I love thee. This is one versatile omnomable veggie, let me tell you. You can roast it, mash it, make bread with it, hell, you can do just about anything with it (including icing! FOR CAKE. Clearly this vegetable = win).
So before I wax on about sweet potatoes for another eon, here's the recipe:
Sweet and Spicy Roasted Vegetables with Lentils
1 Sweet Potato (medium size)
1 Small Onion (or half a larger one)
1 Red Pepper
Chili Powder, Cinnamon, Cumin, Pepper and Sea Salt
1/3 cup Lentils (Optional - you can substitute it with another legume, or leave it out if you want to make a lighter side dish)
1. Preheat oven to 400 degrees.
2. Wash sweet potato and red pepper and cut into medium sized chunks. Mince the onion (coarsely, it doesn't have to be fine) and add to the chopped vegetables in a glass baking dish. Drizzle with olive oil, just enough to coat the vegetables. Add the spices (about 1/4 tsp each, but adjust to your tastes), toss the vegetables to coat them evenly, and put in the oven for about 20 - 25 minutes, stirring them about half-way through.
3. Roughly five minutes before the vegetables are done roasting, mix in the lentils, and put back in the oven for the remaining time.
4. After about 20 or 25 minutes (when the potatoes are soft), remove from oven, transfer to a bowl and eat it while it's hot!