Lentil-Vegetable Stew

• 1 tablespoon vegetable oil
• 1 large onion (chopped)
• 2 tablespoons fresh ginger, minced
• 1 12 teaspoons garam masala
• 1 garlic clove (chopped)
• 4 cups water
• 2 cups green lentils (picked over and rinsed)
• 1 lb sweet potato (peeled and cut into 1/2 inch cubes)
• 1 (14 1/2 ounce) can tomatoes, diced
• 1 (14 ounce) can vegetable broth
• 12 teaspoon salt
• 1 (9 ounce) bag fresh spinach (or )
• 1 (10 ounce) package frozen spinach (thawed and squeezed dry)

1. In a 6 quart saucepot, heat oil over medium heat until hot.
2. Add chopped onion and cook 8 to 10 minutes or until tender and lightly browned.
3. Stir in minced ginger, garam masala (if adding) and chopped garlic and cook 1 minute.
4. Add water, lentils, cubed potatoes, tomatoes, broth and 1/2 tsp salt.
5. Heat to boiling over high heat.
6. Reduce heat to low, cover and simmer 25 minutes or until lentils and potatoes are tender stirring occasionally.
7. Add spinach and heat through.

vegetable oil, onion, fresh ginger, garam masala, garlic, water, green lentils, sweet potato, tomatoes, vegetable broth, salt, fresh spinach, frozen spinach

Taken from www.food.com/recipe/lentil-vegetable-stew-283343 (may not work)