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Nov 22, 2022
1 large sweet potato (12 ounces), unpeeled and cut into 1/2-inch pieces
2 medium leeks, thinly sliced into half-moons
2 large carrots, roughly chopped
3 cloves garlic, minced
2 tablespoons tomato paste
1 ½ teaspoons ground cumin
1 ¼ teaspoons white miso
6 cups water
1 ½ cups green or brown lentils
½ teaspoon salt
4 cups chopped hearty greens, such as kale or Swiss chard
Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add sweet potato; cook, stirring occasionally, until lightly browned and beginning to soften, 6 to 8 minutes. Add leeks and carrots; cook, stirring occasionally, until softened, 3 to 4 minutes. Stir in garlic, tomato paste, cumin, miso and the remaining 1 tablespoon oil; cook, stirring constantly, until fragrant and the tomato paste has darkened, about 1 minute.
Add water, lentils and salt; bring to a boil over high heat. Reduce heat to medium-low; cover and cook until the lentils are almost tender, 25 minutes. Stir in greens; cover and cook until the greens are wilted, about 10 minutes.
Servings : 4
Ready in : 50 Minutes
Course : Dinner, Lunch, Main Dish
Recipe Type : Italian, Mediterranean
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