Baby Sweet Potato with Brussels Sprouts and Lentils (No Added Fat)
Yesterday, a friend brought a bag of small sweet potatoes that she has been finding at her nearby farmer's market. I'll call them "baby sweet potatoes" and update here with a comment anything else that she may find out from the market about them. They are thin, maybe 5-6" long and about 1/2" thick. I loved the idea of cooking with them, as they should cook quickly. Here is what I came up with for tonight though, as described below, it turns out we'll eat this tomorrow.
- 1/2 cup brown lentils
- 1 1/2 cups water
- 1 vegan bouillon cube
- 10 Brussels sprouts, quartered
- 10 baby sweet potatoes (approx. 6" long by maybe 1/2" thick; it was about a half cup); for regular sweet potatoes, just cut them into pieces 3-6" long and 1/2" or so thick
- approx. 1/2 cup onion cut into approx. 1" x 1/4" strips (about a quarter of a large sweet onion); another 1/2 cup cut into 3/8" cubes reserved
- 4 leaves kale, stems discarded (composted), and roughly hand torn into approx. 3/4" squares
- 1/4 t turmeric
- 2t finely chopped ginger
- Salt (I used about 1/4 t) and freshly ground black pepper (I used about 1/8 or 1/4 t) to taste
- I put the lentils, 1 1/2 cups water, and bouillon cube in the Instant Pot electronic pressure cooker and cooked for 10 minutes.
- When it cooled down a bit, I gently released steam and added the Brussels sprouts, sweet potato, the first 1/2 cup of onion, kale, turmeric, and ginger, then cooked for another 6 minutes at high pressure.
- When I was ready to serve (or not - see result below), I slowly removed the remaining pressure and opened the lid, mixing in the second half cup of onion, as well as salt and pepper.