Sweet Potato & Lentil Stew

By Gerry

Ingredients

• 2 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• 2 tablespoon fresh ginger, grated
• 1 garlic clove, minced
• 2 teaspoon curry powder
• 1 teaspoon kosher salt
• 32 oz low sodium chicken stock
• 2 large sweet potatoes, cut into 1 inch cubes
• 1 14oz can chopped tomatoes with juices
• 1 cup brown lentils
• fresh ground pepper to taste

Preparation

Step 1

1. In a heavy stockpot or dutch oven, heat the olive oil over medium heat. Add the chopped onions and gently sauté until tender, about 5 minutes.

2. Add the ginger, garlic, curry powder, and salt to the pan and stir until the mixture is fragrant, about 2 minutes.

3. Carefully pour in the chicken stock and ass the potatoes, tomatoes, and lentils. Increase the heat to medium-high and bring the stew to a boil. Allow to bowl for 1 minute, then reduce the heat to medium-low and simmer everything, stirring occasionally for about 40 minutes, or until the sweet potatoes are tender enough to pierce with a fork. Before serving taste the soup and add an extra pinch of salt and pepper in necessary. Serve hot!