Sweet Potatoes Lentils Sage builds the perfect combo. This hearty autumn meal is speedy to make and budget friendly.
We are still in the process used to prepare out of our pantry and I got a lot of green lentils to use up. Since I have a delicious soup on my blog with sugary potatoes and light-green lentils, I knew these flavors would go great in a skillet food too.
We impeded it simple-minded for purposes of the present recipe with a very small ingredient list. However, I belief including some spinach would have went immense as well. This healthy recipe is vegan and gluten free.
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Ingredients 2 medium sized dessert potatoes, cut in small cubes 1 small-minded onion, diced 1 T avocado petroleum 3-4 cloves garlic, minced 2 bowls cooked dark-green lentils 1 tsp sage sea salt to taste Instructions
In a large saute go, on medium heat, cook the lubricant, onions and garlic until translucent.
Then lend the sweet potatoes and a tiny bit of sea to the saute pan. Cover and tell cook for about 7-10 minutes, or until the sweet potatoes are soft.
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