Red Lentil & Sweet Potato Stew

• 2 T coconut oil
• 1 t ground cumin
• 1 t ground turmeric
• 1 T curry powder
• 1 large onion (optional)
• 4 cloves of garlic, minced
• 2 T minced fresh ginger
• 2 peeled and diced sweet potatoes
• 1 diced red bell pepper (optional)
• 1-1/2 Cups rinsed red lentils
• 6 Cups low sodium broth (preferably vegetable)
• salt and pepper to taste
• cilantro as garnish

1. Heat coconut oil in a large pot over medium heat. Cook cumin, turmeric and curry until fragrant, about 1-2 minutes. Add onion with a few pinches course sea salt, and cook stirring, until tender, about 6 minutes. Add minced garlic and ginger, cook stirring, until tender, about 2 minutes. Add peeled and diced sweet potatoes and bell pepper cooking 1 minute. Add rinsed red lentils and broth. Bring to a boil, then reduce heat and simmer until lentils are tender, 20-25 minutes. Season with salt and freshly ground black pepper. Top with chopped fresh cilantro before serving.

coconut oil, ground cumin, ground turmeric, curry powder, onion, garlic, t, sweet potatoes, red bell pepper, red lentils, broth, salt, cilantro

Taken from www.epicurious.com/recipes/member/views/red-lentil-sweet-potato-stew-52379721 (may not work)