RED LENTIL & SWEET POTATO
- 1 cup washed red lentils
- 2 cups of low sodium chicken broth
- 1 large carrot, diced
- 1 small sweet potato, diced
- 1 large celery stalk, finely chopped
- 1 yellow onion
- 1 tablespoon olive oil
Directions:Brown the sweet potato in the oven at 350℉. Heat the olive oil in a saucepan over medium and cook the carrot, celery, and onion with salt. Stir well and reduce the heat to low. Add the sweet potato, stirring occasionally, and cook for about 5 minutes. Now add the lentils, chicken broth, and cilantro and increase the heat to bring to a boil. Reduce the heat and cook for about 20 minutes, until done.
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