Lentil Stew With Pumpkin Or Sweet Potatoes

• 1 cup brown lentils, rinsed and picked over
• 6 6 cups vegetable stock or 6 cups chicken stock
• 1 medium onion, cut in half
• 2 garlic cloves, peeled and crushed
• 1 bay leaf
• 1 pinch saffron
• 1/2 teaspoon turmeric
• 20 sprigs cilantro, tied into a bunch
• salt
• 1 teaspoon ground ginger
• 1 carrot, large, peeled and cut into 1/4-inch dice
• 225 225 g squash or 225 g sweet potatoes, peeled and cut into 1/4-inch dice
• 3 tablespoons tomato paste
• fresh ground pepper
• 3 tablespoons parsley, chopped

1. Combine the lentils, water or stock, onion, garlic cloves and bay leaf in a large soup pot or Dutch oven. Bring to a boil.
2. Rub the saffron between your fingers and add to the pot, along with the turmeric and the cilantro. Reduce the heat, add salt to taste, cover and simmer 30 minutes.
3. Remove the onion and garlic cloves from the pot, and add the remaining ingredients except the parsley. Bring back to a simmer, cover and simmer 30 minutes or until the lentils and vegetables are tender.
4. Discard the cilantro bundle, taste and adjust seasonings.
5. Just before serving, stir in the parsley.

brown lentils, vegetable stock, onion, garlic, bay leaf, saffron, turmeric, cilantro, salt, ground ginger, carrot, sweet potatoes, tomato paste, fresh ground pepper, parsley

Taken from www.food.com/recipe/lentil-stew-with-pumpkin-or-sweet-potatoes-468518 (may not work)