INGREDIENTS
2 Tbsp. vegetable or coconut oil
1 medium onion, diced
2 Tbsp. curry powder
3 to 4 cups vegetable broth, divided
1 sweet potato, diced
1 ½ cup dried lentils, rinsed
Kosher salt and freshly ground black pepper to taste
PREPARATION
• In a 2-quart pot, add the oil over medium heat. Saute the onion and curry powder for 2 minutes.
• Add 1 cup vegetable broth and scrape up any bits from the bottom of the pot. Add the sweet potatoes and stir in the lentils and additional broth.
• Bring to a low boil, reduce heat, cover and simmer 20 minutes, until potatoes are tender. Season to taste with salt and pepper.
This article appears in October 2013.