Recipe: Sweet potato and lentil stew

Another recipe from ‘The Kind Diet’ by Alicia Silverstone. You can eat this one on its own or have it with rice and leafy greens. It is quite spicy, so add or subtract spice measurements according to your tastes.

What you will need:

¼  cup safflower oil (your best bet on finding this is in health food shops)

1 medium onion, diced (optional)

1 large tomato, diced

1 tsp minced fresh ginger

1 ½ tsp turmeric

1 tsp cumin

1 tsp ground coriander

½ tsp ground cinnamon

1/8 tsp chili powder

2 to 3 medium sweet potatoes, peeled and cut into 2cm cubes

7 cups vegetable broth

1 cup brown lentils

Pinch of salt

Method:

Heat oil over medium heat in a large pot and add onion. Stir frequently for 2 minutes and then add the tomatoes and ginger and cook for 3 minutes/ Stir in the turmeric, cumin, coriander, cinnamon, cayenne and salt. Cook at stir for 2 minutes.

Add sweet potatoes, broth, and lentils. Stir well and bring to boil over high heat. When mixture come to the boil, reduce heat to a simmer, cover and cook for 40 minutes or until lentils and sweet potatoes are soft.