SWEET POTATO LENTIL STEW
One of the first recipes I tested out when I got into healthy eating, and it remains one of my favourites! I think I’ve made this about 30 times, it’s THAT good.
2 tablespoons olive oil
1 medium onion, diced
2 tomatoes, diced (or one 14oz can diced tomatoes)
1 teaspoon minced fresh ginger
1 1/2 teaspoons turmeric
1 teaspoon cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/8 teaspoon cayenne
Fine sea salt
2-3 medium sweet potatoes, peeled and cut into 3/4″ cubes
5 cups vegetable broth or water
1 cup brown lentils
Heat the oil over medium heat in a large, deep pot. Add the onion and cook, stirring frequently, for 2 minutes or until the onion starts to soften. Stir in the tomatoes and ginger and cook for 3 minutes. Stir in the turmeric, cumin, coriander, cinnamon, cayenne, and a small pinch of salt. Cook and stir for 2 minutes, then taste for seasonings; try to use only enough salt to heighten the flavors.
Add the sweet potatoes, broth, and lentils. Stir well, and bring to a boil over high heat. When the mixture comes to a boil, reduce the heat, cover and simmer for 40 minutes or until the lentils and sweet potatoes are soft. Serve alone or over rice and enjoy!