Sweet Potato and Red Lentil Dal

This Indian favorite is loaded with fiber and flavor -- it's also gluten-free and vegan. Economical to make, it freezes and reheats well. We like to serve this over steamed rice with toasted naan bread. This recipe makes 6 servings.

PREP TIME: 10 minutes
COOK TIME: 45 minutes

3 tablespoons vegetable oil
2 cups red lentils
3 cups sweet potato, diced (you can leave the skins on or peel them)
2 cups baby spinach leaves
1 yellow onion, finely diced
1 tablespoon minced garlic (2 cloves)
2 tablespoons minced fresh ginger
1 1/2 tablespoons curry powder
1 teaspoon ground turmeric
3/4 teaspoon ground coriander
3/4 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne
4 cups vegetable broth or stock
1 14-ounce can diced tomatoes
1 14-ounce can full fat coconut milk
Freshly chopped cilantro, for garnish

Heat oil in a large pot to medium heat on the stove top. Add onion and sauté for 5-6 minutes, until it starts to soften. Add garlic and ginger and cook, stirring frequently, for 3-4 minutes.

Add sweet potatoes and cook for 5 minutes. Add red lentils and all spices and stir well to coat vegetables.
Add vegetable broth, tomatoes, and coconut milk. Stir well and bring to a boil. Reduce heat and simmer for 25-30 minutes, until the lentils and sweet potatoes are tender and the stew has thickened. Serve immediately.