New Recipes from Jeff’s Naturals: Sweet Potato Lentil Stew & Jalapeno Cornbread
Since January is National Soup Month, we thought this would be a great time to introduce 2 new recipes just for soup lovers:
Sweet Potato Lentil Stew
This healthy, hearty Indian-inspired stew makes great use of dried lentils, a staple in kitchens all over the world. Add in the sweet and smokey flavor of Jeff’s Naturals Roasted Bell Pepper Strips and sweet potatoes, and you’ve got yourself the perfect antidote to a cold winter’s night.
For a fast weeknight meal or great lunches, make it ahead of time and keep in the refrigerator for up to 3 days. This stew is a meal by itself, but it’s outstanding when paired with a light salad and Garlic Pepper Toast or our other new recipe this month, Jalapeno Cornbread (recipe below).
Prep Time: 10 mins.Total Time: 40 mins. Serves: 4
2 tablespoons Extra Virgin Olive Oil
1 small yellow onion, small diced
1 stalk celery, small diced
1 carrot, peeled and small diced
2 teaspoons garam masala
1 cup green lentils, rinsed well
1 quart chicken or vegetable stock
1 sweet potato or yam, cut into ½” pieces
1 cup chopped kale, remove stems prior to chopping
½ cup Jeff’s Naturals Roasted Bell Pepper Strips, drained and rough chopped
Salt and freshly ground black pepper
In a large stock pot, on medium-high heat, add the olive oil, onion, celery and carrot. Cook about 10 minutes, stirring frequently, until vegetables are tender and onions are translucent. Add the garam masala and stir for about 1 minute. Add the lentils and stock, bring to a boil and reduce to a simmer.
Cover the top of the stock pot with the lid slightly off. Cook the lentils halfway, about 10 minutes, and add the sweet potato, kale and roasted peppers. Cook another 5-7 minutes, or until the sweet potatoes are tender. Remove from heat, season with salt and pepper to taste and serve hot.
Our Diced Tamed™ Jalapeño Peppers add a tasty kick to this traditional cornbread recipe! Not only is it delicious, it’s so easy to make, even a kitchen novice can pull it off! This pairs with everything from Chicken Soup to Game Day Chili!
Prep Time: 10 min.Total Time: 25 min.Serves: 8
2 eggs, beaten
1 c. buttermilk
1/2 c. whole milk
4 tsp. butter, melted
2/3 c. Jeff’s Naturals Diced Tamed™ Jalapeño Peppers, drained
1/2 c. all-purpose flour
1 1/2 c. corn meal
1 1/2 tsp. baking powder
1/2 tsp. baking soda
2 Tbsp. cilantro, finely chopped
1/2 tsp. salt
Preheat oven to 425°F. In one bowl, mix eggs, buttermilk, milk and butter. Stir in jalapeños.
In another bowl, mix flour, corn meal, baking powder, baking soda, cilantro and salt.
Fold wet mixture into dry mixture. Pour into a buttered baking dish. Bake for 20 minutes.
Rest and allow corn bread to cool. Cut into squares or wedges and serve with butter or a black pepper-flavored honey.
For more delicious recipes using Jeff’s Naturals line of specialty olives, peppers and vegetables, please visit our Recipe Page.