Sweet Potato-Lentil Stew

I am sharing a recipe today that is something I can eat.  I will have a post soon on my allergy story.  I am what my Doctor calls "highly allergic;" but anyway, this stew is delicious and I wanted to give you the recipe.  I found this recipe in Alicia Silverstone's book, The Kind Diet.  She actually has several recipes in this book that are delicious, nutritious, and work for a person with allergies like me.  The sweet potatoes and lentils make this stew meaty and the cumin and cinnamon are a delicious combination that reminds me of African cuisine.  It is sweet and smokey flavored a nice change for stew.

Ingredients:
1/4 cup olive oil
1/2 onion, peeled and diced
2 small tomatoes, diced
1 teaspoon fresh minced ginger
1/2 teaspoon turmeric (1 1/2 teaspoon in original recipe)
1/2 teaspoon cumin (1 teaspoon in original recipe)
1/2 teaspoon cinnamon
1/8 teaspoon paprika
pinch of salt
2-3 medium sweet potatoes, peeled and cut into cubes
6 cups water (original recipe had 7 cups veggie broth)
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 onion starts to soften.  Stir in the tomatoes and ginger and cook for 3 minutes.  Stir in the turmeric, cumin, cinnamon, paprika, and a small pinch of salt.  Cook and stir for 2 minutes, then taste for seasonings; using 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.  
You can serve this over a bed of rice. 
Recipe adapted from: The Kind Diet
Serves: 4-6

Enjoy!

Sherry

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