Sweet Potato - Lentil Stew

Hi everyone! I miss you guys. I was looking at the blog and thought about what we've been eating and thought I would share an amazing meal we've had twice now due to the leftovers (which have been equally as yummy, if not better). It's a little different but so so so good! We ate it with bread the first night and on top of brown rice for the leftovers. It's from a book called The Kind Diet. It's a very interesting read and all the recipes I've tried so far have been really good!

Sweet Potato - Lentil Stew

Ingredients:

1/4 cup safflower oil (I used olive oil)

1 medium onion, diced

2 small tomatoes, diced

1 tsp. minced fresh ginger (I always keep a stick of this in the freezer; it keeps in there forever)

1 1/2 tsp turmeric

1 tsp cumin

1 tsp. ground coriander

1/2 tsp. ground cinnamon

1/8 tsp. cayenne (I used about half of this since the girls would be eating it)

Fine sea salt

2-3 medium sweet potatoes, peeled and cut into 3/4" cubes

7 cups veggie broth (I'm sure you could use chicken broth and it would be just fine)

1 cup brown lentils

Directions:

Heat the oil over medium heat in a large, deep pot. Add the onion and cook, stirring frequently, or 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 come to a boil, reduce the heat, cover and simmer for 40 minutes or until the lentils and sweet potatoes are soft.