Sweet Potato & Lentil Goulash

GF DF V NF
Recipe + Photo Credit: Candra Reynolds

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Looking for a quick one-pot meal to make for dinner? This is a fantastic option. Courtesy of the From Scratch 2018 Cookbook, this recipe was created by one of the Academy of Culinary Nutrition graduates.

 

It’s a dish that is free of gluten, dairy, and nuts. While we don’t make lentil dishes in our house (due to allergy), they are a fantastic source of protein and fiber.

 

This is an easy one to incorporate into your repertoire of dishes!

Sweet Potato & Lentil Goulash

This satisfying vegan dish is packed with nutrients, but let's focus on one of the stars of the show: sweet potatoes. They are packed with Vitamin A (in the form of beta carotene), Vitamin C, Vitamin B6, manganese, potassium and tons of fibre. The beta carotene, a natural pigment which gives the sweet potato its beautiful orange colour, is used as an antioxidant and immune booster.  
Servings 6
Author Candra Reynolds

Ingredients

  • 1 cup lentils
  • 2 cups water
  • 4 tbsp olive oil divided
  • 1 medium onion
  • 4 cloves garlic
  • 1 cup cubed sweet potato
  • 1 cup chopped celery
  • 1 red pepper chopped
  • 1/2 cup pumpkin seeds
  • 1/4 cup pumpkin seed oil
  • sea salt to taste
  • cayenne to taste
  • 1/2 cup chopped fresh parsley

Instructions

  1. Rinse lentils and place them in a pot with 2 cups of water. Bring to a boil, turn down the heat to a simmer and cook for 15 - 20 minutes. 
  2. In a large pan add 2 Tbsp of olive oil. Turn the heat to medium and add garlic and onions. Cook until onions are translucent. 
  3. Add sweet potato, celery, and red pepper. Stir and cook on medium heat for 5 minutes.  
  4. Add cooked lentils, pumpkin seeds and remaining 2 Tbsp olive oil. Combine mixture and simmer, covered, on low heat for 15 minutes. If anything starts to stick you can add a few tablespoons of water.
  5. Remove from heat and add pumpkin seed oil, salt, and cayenne pepper to taste. Continue to stir away from heat for a few minutes. 
  6. Add 1/2 cup chopped parsley to serve. 

Recipe Notes

Bonus Tip: The pumpkin seed oil in this dish really does make the dish in terms of flavour.  You could use olive oil but you would be missing out!

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