Red Lentil and Sweet Potato Curry & Socca

Recipe and Photo from: Food Fitness Fresh Air

Ingredients for Curry:

2 Tbsp. olive oil

1 lg. sweet potatoes, diced

1 onion, chopped

2 Tbsp. ginger, minced

3 cloves garlic, minced

1 1/2 cups lentils

1 (28 oz.) can tomatoes

3 cups water

1 1/2 tsp cinnamon

1/4 tsp. cloves

1 tsp. coriander

2 tsp. paprika

1 tsp. smoked paprika

1 tsp. salt, plus to taste

2 cups spinach

1/2 cup cilantro, chopped

Directions for Curry:

1. Heat olive oil over medium high. Add sweet potato and onion and saute for 6 minutes. 

Stir in ginger and garlic, and saute another 1-2 minutes, until fragrant. 

Add lentils, tomatoes, water, spices and salt.

3. Cook for 35-45 minutes over medium-low heat, stirring occasionally, 

until lentils are soft and mixture begins to thicken. 

Stir in spinach, and let cook for another 3-5 minutes, until spinach is wilted.

Ingredients for Socca:1 cup garbanzo bean flour

1 cup water

 tsp. + scant 1/2 tsp. salt

1 1/2 Tbsp. olive oil

Directions for Socca: 

1. Preheat oven to 400F. Combine all ingredients in a bowl, and set aside for at least 5 minutes. 

While waiting, heat large cast iron skillet in oven for 5 minutes. Remove, and lightly coat with oil.

 Pour in socca batter and gently spread to distribute evenly.

2. Bake 10-15 minutes, or until top begins to brown, and dough is cooked through. 

Remove from pan, and cut into triangles. Repeat if making a double batch. 

Serve with lentils, and top with cilantro.