So I have a confession. Before making this recipe, I had never eaten a lentil. To be honest, whenever someone at work would make lentil soup, I thought it smelled like butt. That said, I was slightly apprehensive about this recipe, but I must admit, I highly recommend it, and I'm very much looking-forward to making it again! This comes from Alicia's "The Kind Diet" book. Have I mentioned how much I lahooove this book? It's awesome. She's awesome.
Anyway, definitely cook this up while winter is still upon us! It's warm and hearty and oh-so-stewy! teehee. I served mine over couscous for some extra grain.
1/4 c. safflower oil
1 md. onion, diced
2 sm. tomatoes, diced
1 tsp. minced fresh ginger
1 1/2 tsp. turmeric
1 tsp. cumin
1 tsp. ground coriander
1/2 tsp. ground cinnamon
1/8 tsp. cayenne
Fine sea salt
2-3 md. sweet taters, peeled and cubed
7 c. vegetable broth (Imagine brand is good)
1 c. brown lentils
Heat the oil over medium heat in a large, deep pot. Add the onion and cook, stirring frequently, about 2 minutes (or until onion is soft). Stir in tomatoes and ginger, and cook for 3 minutes. Stir in your seasonings, including just a pinch of salt. Cook and stir for 2 minutes, and adjust seasonings to your liking.
Add the taters, broth and lentils. Stir well, bring to a boil, and then cover and simmer for 40 minutes or until lentils and taters are soft.
Then, expect to be eating leftovers for a few days. (happily, of course!)