Kitchen Supplies:

  • Baking sheet
  • Aluminum foil
  • Medium bowl
  • Large pot
  • Small pan
  • Small bowl

Recipe by: Fresh City
Serves: 2
Prep Time: Quick & Easy

Ingredients

1/2 lb. sweet potatoes

1 yellow onions

1 inch ginger

4 carrots, loose

1/4 cup biodynamic extra virgin olive oil

To taste salt & pepper

3 1/2 tbsp. spice mix (cumin, coriander)

3/4 cup green lentils

2 1/2 cups water

1 tsp. garden veggie bouillon cubes

4 slices 7 grain big toast, frozen

2 tbsp. hazelnuts

1 tbsp. sesame seeds

1/4 cup mint

2 tbsp. mapleton's fat-free plain yogurt

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Preheat Oven & Prepare the Veggies
• Preheat the oven to 400ºF and line a baking sheet with aluminum foil.
• Rinse, scrub and dice the sweet potato into 1-inch cubes.
• Dice the onion, and mince the garlic and ginger.
• Rinse and slice the carrots into ½-inch thick coins.
• In a medium bowl, toss the carrots with 1 tbsp. olive oil, ginger, and salt and pepper to taste. Pour the carrots onto the baking sheet and roast until fork-tender, about 15-20 minutes. Rinse and dry the bowl.
 

Cook the Stew
• While the carrots are roasting heat 2 tbsp. olive oil in a large pot over medium-high heat. Add the garlic and onion.
Cook until tender and fragrant, 2-3 minutes.
• Stir in the sweet potato and half of the spice mix.
• Stir in the lentils, water, and vegetable bouillon.
• Bring the mixture to boil. Reduce heat to simmer and cook until sweet potatoes and lentils are tender, 15-20 minutes.


Make the Carrot Dukkah Toasts
• Place the slices of bread directly on an oven rack for 3-4 minutes to toast them.
• Heat 1 tbsp. olive oil in a small pan over medium-low heat.
• Using the broad side of a knife, crush the hazelnuts.
• Add the hazelnuts, sesame seeds and remaining spice mix to the pan. Cook, stirring frequently, until the hazelnuts and sesame seeds are toasted, 2-3 minutes.
• Transfer the carrots from the oven back to the medium bowl used earlier and mash with a fork.
• Spread some of the mashed carrot mixture on each toast and sprinkle with the toasted nuts/seeds.
 

Bring It All Together
• Rinse and roughly chop the mint.
• In a small bowl, mix the yogurt and half of the mint. Add a large dollop on top of each carrot Dukkah toast.
• Evenly divide the stew between two bowls and garnish with the remaining mint. Serve with Carrot Dukkah toasts on the side!