Is there anything more welcome on a cool October evening than a warm pot on the stove?
The leaves are turning here in Virginia, and the evenings are getting chilly. This is the time of year we reach for our biggest pot. And right now, the sweet potatoes are coming in.
So this week we want to share one of our favorite fall suppers. It is simple. It costs very little. And it is made from real food that God grew.
A very old idea
Long ago, a young man named Daniel made a simple request in a king’s palace:
“Prove thy servants, I beseech thee, ten days; and let them give us pulse to eat, and water to drink.” — Daniel 1:12, KJV
What is pulse? It’s the old word for foods like lentils, beans, and peas. Humble food that grows from a seed.
Daniel trusted God with his plate. We love that. It reminds us that good eating starts with trust, not fear. God has already filled the earth with good things. We get to enjoy them.
Why we love this stew
Why is it so affordable? It’s lentils. A bag of dry lentils is one of the best buys in the store, and it feeds a whole table.
Why is it so filling? It’s lentils and sweet potatoes together. Lentils bring plant protein and fiber. Sweet potatoes bring a gentle sweetness and that pretty orange color.
Why is it so easy? It’s one pot. No soaking. Lentils cook in about half an hour.
What you need
1 tablespoon olive oil (or a splash of water)
1 onion, chopped
2 cloves garlic, minced
2 medium sweet potatoes, peeled and cut into small cubes
1 cup dry brown or green lentils, rinsed
1 can (about 14 ounces) diced tomatoes
5 cups water or vegetable broth
1 teaspoon cumin
1 teaspoon dried thyme
1 teaspoon salt, or to taste
2 big handfuls of chopped kale or collards
Juice of half a lemon
How to make it
Warm the oil in a large pot over medium heat. Cook the onion until soft, about 5 minutes. Stir in the garlic for one more minute.
Add the sweet potatoes, lentils, tomatoes, water, cumin, and thyme.
Bring it to a boil. Then turn the heat to low, cover, and simmer for 25 to 30 minutes, until the lentils and sweet potatoes are tender.
Stir in the greens and the salt. Cook 5 more minutes.
Squeeze in the lemon. Taste it, and add a little more salt if you like.
This makes about 6 bowls. It tastes even better the next day.
Make it your own
No kale? Use spinach or cabbage.
No sweet potatoes? Try butternut squash or carrots.
Want it thicker? Mash a few sweet potato cubes against the side of the pot.
A gentle note
We share recipes to encourage you, not to replace your doctor. If you have a health condition, take medicine, or follow a special eating plan, please keep working with your doctor as you make changes.
Come to the table
Before you eat, pause for a moment. Thank God for the seed, the soil, and the hands that cooked.
Meals like this are what we cook and teach at our home retreat here in Virginia. If you would ever like to learn to cook this way alongside us, we would love to have you. No pressure. The door is open.
Next week on the blog... Cool days call for a warm cup. We’ll show you the simple ginger and lemon tea we keep on our stove all fall, plus one thing to know before you sip.