Lentils w/ Sweet Potatoes & Habaneros
This recipe combine garden fresh habaneros and red chilis with sweet potatoes, French green lentils, garlic, cinnamon, nutmeg, cumin, coriander, salt, and pepper. The delectable fall flavors are incredibly hearty and roughly reminiscent of a vegan stuffing recipe. Perfect for the holidays or just because!
Equipment
- Rice Cooker
Ingredients
- 1/2 sweet potato diced
- 2 habaneros minced
- 2 red chilis minced
- 2 cloves garlic minced
- dash cinnamon
- dash nutmeg
- dash cumin
- dash coriander
- dash salt
- dash pepper
- 1 ½ c. French green lentils
- 3 c. water
Instructions
- Add all of the ingredients to a rice cooker (sweet potato, habaneros, chilis, garlic, spices, lentils, and water).I like to slice the sweet potatoes, cut them in half, and then in thirds. As with a small pizza, this makes 6 slices (one in half and then an X). That's how I make triangles, instead of cubes.
- Press the cook button on the rice cooker. While lentils aren't rice, it does cook the same and oftentimes better than rice in a rice cooker. It typically takes 30-45 minutes.
- When the lentils is fully cooked, fluff with a wooden spoon and serve.Do not use a fork or other metal utensil. It will scratch off the nonstick surface on the rice cooker. This will leach teflon into your food and cause future dishes to stick to the bottom!
Tips, Tricks, & Notes
- While lentils are not rice, it does cook the same and oftentimes better than rice in a rice cooker. It typically takes 30-45 minutes. Alternatively you can simmer on the stove. Add all of the ingredients to a pot, bring uncovered to a boil, lower heat to a simmer, and cook for about 15 minutes, or until the sweet potatoes and lentils are tender. Turn off heat, add lid, and let sit another 5-10 minutes.