Indian Lentils with Sweet Potatoes

Made this last night. It was soooo yummy. Served it with warm pita bread for dipping. Delish.

Yield: 6 servings

2 teaspoons olive oil
1 medium yellow onion, chopped
2 large garlic cloves, minced
2 tsp minced fresh ginger root, (keeps great in freezer/ziplock baggy)
1 1/2 tsp curry powder
1 tsp ground cumin
1 tsp ground turmeric
1/2 black pepper
1 cup red lentils, rinsed
4 cups water
2 cups peeled, diced sweet potatoes
1/2 tsp salt

In a large saucepan, heat oil over medium heat. Add the onion and garlic and cook, stirring, for 4 minutes. Stir in the ginger, curry powder, cumin, turmeric, and pepper and cook for 30 seconds. Stir in the lentils and water and bring to a simmer over medium-high heat. Reduce the heat to medium-low and cook uncovered for 15 minutes, stirring occasionally. Stir in the sweet potatoes and cook for 30-40 minutes, stirring occasionally, until the lentils and potatoes are tender. Stir in the salt.
Serve with Indian flat bread/pita or whole grain tortillas.

This recipe is from "150 Vegan Favorites" by Jay Solomon.