Serves: 8
Total Calories: 174
Heat the oil in a large pot until hot, but not smoking. Then cook onion, stirring occasionally, until golden, 8 to 10 minutes.
While the onion is cooking, puree ginger, garlic, and 1/3 cup water in a blender. Add puree to golden onion and cook, stirring, until water is evaporated, about 5 minutes. Add curry powder, turmeric, and cumin and cook over low heat, stirring, 1 minute. Stir in lentils, carrots, sweet potatoes, and remaining 4 cups water. Cover and place pot in preheated Sun Oven and cook for approx. 90 minutes, or until lentils have broken down into a coarse puree.
Stir in spinach and peas and leave in Sun Oven, covered, until peas are tender. About 10 minutes.
Just before serving, heat a small heavy skillet over moderately high heat, toast the cumin seeds and red-pepper flakes, stirring, until fragrant and a shade darker, 30 to 45 seconds (be careful not to burn spices). Stir hot spices into the stew.
Serve with basmati rice.
This Curried Red Lentil Stew with Carrots and Sweet Potato recipe is from the Sun Oven Cooking Cookbook. Download this Cookbook today.
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