Sweet Potatoes, Lentils, and Mango Chutney

This healthy, fresh Indian dinner is full of flavor. I avoid using the traditional Indian clarified butter, ghee, and replace it with olive oil for a dinner much lighter than found in an Indian restaurant.

Mango Chutney
Serves 2

1 mango, diced
1/4 cup raisins
1 tablespoon honey
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/2 teaspoon crushed red pepper
1/4 teaspoon turmeric
1/4 teaspoon allspice

1. Combine all ingredients in a small sauce pan.
2. Simmer over medium heat for 20 minutes, stirring occasionally. Add a bit of water if fruit starts sticking to the pan.


Indian Lentils
Serves 2


1/4 of a white onion, diced
1/2 cup lentils
1 cup chicken or vegetable broth
1 tablespoon olive oil

1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/2 teaspoon crushed red pepper
1/4 teaspoon turmeric

1/4 teaspoon allspice

1. Heat olive oil in a pot over medium heat.
2. Add onion and cook 5-10 minutes, until onions are translucent.
3. Add broth and bring to a boil.
4. Add lentils and spices. Reduce heat to low. Cover and simmer 20 minutes.
5. If lentils are not done cooking, add more water and continue simmering. Serve with rice when lentils are soft.


Spiced Honey Sweet Potatoes
Serves 2

1 sweet potato
1 teaspoon honey
1 teaspoon olive oil
1/4 teaspoon crushed red pepper
1/4 teaspoon ginger.

1. Cut sweet potatoes into thick rounds. Do not remove peal.
2. Combine sweet potatoes with other ingredients.
3. Roast at 400 degrees about 20 minutes, stirring occasionally.