The sun is setting slowly,
like molasses dripping off a spoon.
It’s colour a dark tangerine,
like the simple stew this late afternoon.
3 medium Tomatoes
1 large/ 3 small Sweet Potatoes
1/2 cup Red/ Green/ Yellow Lentils
1 tsp Parsley
1 tsp Curry Powder
1 tsp Red Paprika Powder
Ground Black Pepper (to taste)
Set the oven to 200°C.
Cut the sweet potatoes into wedges.
Bake the sweet potato wedges for 20-25 mins.
Chop the tomatoes up into rough pieces.
Brew the lentils, chopped tomatoes and spices in the water to form a stew.**
- Lentils aren’t rice — they don’t need to absorb every last drop of cooking liquid. They’re more like pasta: best cooked in an abundance of water or stock. Bring Your liquid (water/ veggie stock) up to a boil, add the lentils (and any other stew ingredients), then turn down the heat down to a simmer for at least 25-30 minutes. Keep tasting Your lentils as they cook to see if they’re the consistency you want — firmer if You’re eating them on their own or in a salad, and softer if they’re going into a soup or stew.
- Also, lentils’ absorbing ability is fantastic. So add all of Your spices right at the beginning.