Ingredients

The following ingredients have 7 Servings
  • 2 tablespoons extra virgin olive oil (or ghee)
  • 1 medium sweet potato, peeled and diced
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 2 teaspoons minced ginger
  • 1 serrano chile, seeded and diced
  • 1 cup red lentils
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 2 teaspoons ground turmeric
  • 2 teaspoons dried fenugreek leaves
  • 15 ounces diced tomatoes
  • 1 quart vegetable stock (or chicken stock )
  • ¼ cup chopped cilantro
  • salt and pepper to taste
  • 3 tbsp chopped cilantro

Instruction

  • Pour oil or ghee into a dutch oven and place over medium-high heat.
  • Add sweet potatoes and sauté for 2 to 3 minutes. Stir in onions, garlic, ginger, and Serrano chile and continue to sauté for 4 to 5 minutes. Season with salt and pepper.
  • Stir in red lentils, cumin, coriander, turmeric, ginger, and fenugreek leaves and continue to cook for 4 to 5 minutes, until mixture becomes fragrant and slightly smoky in scent.
  • Add diced tomatoes and stock and bring mixture to a boil. Once mixture is boiling, cover and reduce heat to medium-low and simmer for 30 to 35 minutes or until lentils have softened and mixture has turned into a stew-like consistency. Season with salt and pepper and stir in cilantro.
  • Top with more cilantro and serve with a side of grilled naan or steamed basmati rice.