Tandoori Lentils And Sweet Potatoes

• 1 RawSpiceBar's Tandoori Spices
• 1 Tablespoon olive oil
• 3 medium sized carrots, peeled, sliced
• 2 large sweet potatoes, peeled, diced
• 3 garlic cloves, chopped
• 1 Teaspoon onion powder
• 1 Tablespoon tandoori spice*
• 3 teaspoons grated ginger
• 4 cups low sodium chicken broth
• 1 cup water
• 1 bay leaf
• 1 cup lentils, rinsed
• 2 cups baby spinach, chopped
• 3/4 teaspoon salt
• 1 black pepper to taste
• 1 garnish - light sour cream, cilantro, lime juice

1. 1. Heat oil on stove in large soup pot until warm. Add carrots and sweet potatoes and saute on medium heat until slightly softened, about 5 to 8 minutes. Add chopped garlic and ginger and saute another minute or two until fragrant. Stir onion powder and tandoori spice into vegetable mixture until coated. 2. Pour chicken broth and water into pot and stir. Add lentils and bay leaf and bring mixture to a boil. Cover and reduce to simmer for 30 minutes. Add in chopped spinach, salt and pepper and stir. Cook for another 30 - 60 minutes on low heat until you reach desired consistency. 3. Remove from heat and remove bay leaf. Serve garnished with light sour cream and liberal sprinkling of cilantro and lime juice.

olive oil, carrots, sweet potatoes, garlic, onion powder, tandoori spice, grated ginger, chicken broth, water, bay leaf, lentils, baby spinach, salt, black pepper, sour cream

Taken from www.epicurious.com/recipes/member/views/tandoori-lentils-and-sweet-potatoes-577cb63e58145bd155a1275f (may not work)