My last couple of recipes have all been looking like big bowls of orange. Maybe it's just my kitchen lighting, or maybe we're really drawn to golden-orange foods! This one is also orange in color, but tastes totally different than Sweet Potato Stew and Easy Vegan Curry.
It's made with lentils and sweet potatoes, both healthy, filling, WHOLE ingredients. I keep the skins on the sweet potatoes because the peel has nearly 10x the antioxidant power as the flesh!
Don't skip the fresh ginger in this one; it's necessary to get that strong, fresh, gingery flavor.
I like to use vegetable bouillon paste instead of buying pre-made vegetable stock. It's cheaper, lasts longer, and I can adjust how strong I want the vegetable stock by upping the paste-to-water ratio. I'm trying to wean us off of vegetable stock altogether, though; it's not the healthiest thing (this bouillon paste has lots of salt and even has sugar in it).