Spicy Lentils and Sweet Potato

People used to a high-meat diet are often skeptical of claims that plant-rich meals can be satisfying.

To anyone who refuses to believe that lentils, brown rice, and veggies can fill you up:

Make this and call me in the morning.

Packed with protein, fiber, and vitamins A and C, and iron, this dish will keep you going for hours. This recipe serves one, but it can be easily doubled, tripled, or quadrupled.

Ingredients:

• 1/4 c dry lentils, rinsed
• 1 small sweet potato, peeled and cubed
• 1/2 c tomato sauce (I used homemade, but jarred or just canned diced/crushed tomato is ok too)
• lots of turmeric
• powdered ginger, to taste
• red pepper flakes
• as much chili powder as you can stand
• a dash of cinnamon
• garam masala (optional)
• black pepper, to taste
• 1/3-1/2 c cooked brown rice (optional)
• goat cheese or plain yogurt for garnish (optional)

Directions:

1. Combine lentils and sweet potatoes in a saucepan with about 1-1.5 c water. Bring to a boil.
2. Stir in spices and lower heat. Cover and allow to simmer about 20 minutes, or until lentils become tender and sweet potato is soft.
3. Add tomato sauce and allow to cook on low for another 10-15 minutes. Adjust spices if needed.
4. Stir in brown rice if using until well combined.
5. Serve hot and garnish with goat cheese or yogurt, if desired.