Curried Red Lentils and Sweet Potatoes (over rice)

I knew I wanted lentils, I knew I had to do something with my sweet potatoes.  So… THIS!!!

I loved it and more importantly, so did Don and Emily (Audrey hates most things, so no, she was not a fan).

Ingredients

3 1/2 cups water

2 Tbsp vegetable oil

1 medium onion, finely chopped

1 tsp. kosher salt

2 medium or 2 small sweet potatoes, peeled and cubed into bite-size chunks

1 inch piece fresh ginger, peeled and finely minced

1 large or 2 small garlic cloves, minced

1 tbsp curry powder

1 bay leaf

1/2 cup coconut milk

2 generous Tbsp brown rice syrup or light brown sugar

1 ½ cups red lentils

1/4 – 1/3 cup fresh basil leaves, thinly cut

2 cups water

1 cup coconut milk

2 cups jasmine rice

Instructions

Bring 3 ½ cups of water to a boil.

In a large saucepan over medium high heat, saute onion, and salt in oil, stirring until onion is soft.

Add sweet potato, ginger, garlic, curry powder, bay leaf and saute until fragrant, about 1 minute. Add boiling water, coconut milk, syrup or sugar, and lentils.  Reduce heat to low, cover and simmer until the lentils break down and the sweet potatoes are tender, 18 to 20 minutes. Stir in basil.

While the above is cooking, bring  2 cups water and 1 cup coconut milk to boil.  Stir in rice, reduce to simmer, cover and let cook for 20 minutes.  Do not remove lid until close to done.

Serve lentils and potatoes over rice.

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