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Sweet Potato-Lentil Stew
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1/4 c | Olive Oil |
1 | onion, diced |
2 | tomatoes, diced |
1 tsp | ginger, minced |
1 1/2 tsp | turmeric |
1 tsp | cumin |
1 tsp | ground coriander |
1/2 tsp | cinnamon |
1/8 tsp | cayenne |
3-4 | sweet potatoes, peeled and cut into 3/4 in cube |
7 c | vegetable broth |
1 c | lentils |
Heat oil over medium heat in large deep pot. Add onion and stir frequently 2 mins or until soft. Stir in tomatoes and ginger and cook for 3 mins. Stir in turmeric, cumin, coriander, cinnamon, cayenne and a pinch of salt. Cook and stir for 2 mins, then taste for seasonings. try to use only enough salt to heighten flavors.
Add sweet potatoes, broth, and lentils. Stir well, and bring to a boil over high heat. When the mixture comes to a boil, reduce heat, cover, and simmer for 40 mins or until the lentils and sweet potatoes are soft. Serve over couscous or rice.
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