Ingredients

The following ingredients have 4 Servings
  • 1 medium yellow onion, fine dice
  • 1 carrot, finely dice or grated
  • 1 red bell pepper, fine dice
  • 2 Tablespoons minced garlic
  • 1 Tablespoon fresh minced ginger
  • 1 – [ 14 oz. can ] petite diced tomatoes
  • 2 cups vegetable broth *
  • 2 cups water (or broth)
  • 1 cup dried split red lentils
  • 2 small sweet potatoes, small cube
  • 1 ½ teaspoons (up to 1 Tablespoon) hot curry powder *
  • ¼ teaspoon cumin
  • ½ teaspoon dried ground mustard powder
  • 1 teaspoon onion powder
  • 2 teaspoons garlic powder
  • 2 Tablespoons dried minced onions
  • 1 ½ teaspoon sea salt (+/-) *
  • ¼ teaspoon ground black pepper (+/-)
  • 2 to 3 cups fresh baby spinach
  • Fresh chopped cilantro

Instruction

  • Place all the Spice/Herb Ingredients into a small bowl, whisk, set aside.
  • In a large ceramic/enamel-lined Dutch oven or similar stock pot, add the finely minced onion, grated carrot and bell pepper; sauté over medium heat until they begin to soften, approximately 5 to 7 minutes. Add a tablespoon or so of water if they start to stick and/or to prevent burning.
  • Add the minced garlic and ginger and sauté for 30 seconds, add the Spice/Herb mix, sauté to release their fragrance, about 30 seconds to one minute.
  • Then add the petite diced tomatoes, veggie broth, and water, bring to boil, then immediately lower to a simmer.
  • Add the red lentils and sweet potatoes. Stir well to incorporate all the ingredients. Cover with a tight-fitting lid and simmer for 25 minutes.
  • After 25 minutes, test the flavors, add more spices, if necessary, to achieve the level of flavor you desire. Check the tenderness of the red lentils and sweet potatoes, cook until tender. Then add the fresh baby spinach and cook for a few minutes.
  • Serve immediately with freshly chopped cilantro.