In the summer, I tend to eat a lot of salads for lunch, but once the weather cools down, I branch out a lot more and try different things. Today, I found a new favorite: lentils with sweet potatoes and spinach.
I actually got the idea from a blog called Runner’s Kitchen, which a former co-worker turned me on to. Though I am by no stretch a runner, I do love exercise, and it’s nice to see another young woman out there who sees food as fuel for her busy life and not as an enemy that must be conquered.
The dish was really easy to make—the only hard part was waiting for the lentils and onions to finish cooking. I also added a couple teaspoons of curry paste, mostly to see what would happen. It was a nice addition, but you could also go without it.
Here’s my attempt at a single-serving recipe:
1/4 c lentils
1/2-1 c water (start with a 1/2 c and add more if the lentils get too dry)
2 tsp olive oil
1 c spinach leaves
1 small sweet potato
2 tsp curry paste (optional)
Sautee the onions in oil until translucent.
Add lentils and stir until coated lightly.
Add 1/2 c water and stir in. When the mixture comes to a boil, lower the heat.
While the lentils are cooking, you can cook the potato in the microwave for 4 or 5 minutes.
When it looks like the lentils are almost done, stir in the spinach until it wilts in.
Stir curry paste into lentils and spinach.
Peel and cube potato. Stir into lentils.
Pour into a bowl and enjoy.