This made a giant pot. If you want a smaller pot, use half the package of lentils and decrease quantities slightly.
2 onions, chopped
4 garlic cloves, minced
small knob ginger, minced
1 jalapeno pepper, minced
2 tsp each garam masala & curry powder
1 tsp each cumin & coriander
2 Tbl. tomato paste
1 can diced tomatoes
2 large sweet potatoes, cut into small cubes
1 box vegetable or chicken stock
1 bag dried lentils, washed (brown or green)
few handfuls baby spinach leaves
1/2 can coconut milk
small bunch cilantro, chopped
splash lemon/lime juice
hot sauce
- Saute onions until translucent.
- Add garlic, ginger, jalapeno and spices, cook 1 minute. Add tomato paste & cook another minute.
- Add tomatoes, sweet potatoes, stock & lentils. You will likely have to add more water to cover.
- Cover & cook on low about 40 minutes or until lentils are tender. Add water if necessary.
- Stir in spinach until wilted.
- Add coconut milk, cilantro, lime juice & hot sauce. Taste for salt - mine didn't need much.
Serve over brown rice, or as-is, or top with a poached/over-easy egg.
