10 servings

  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 1 tsp olive oil
  • 1 lb dried lentils, about 2 cups, well rinsed
  • 2 lbs yams or sweet potatoes, peeled and cut into small pieces
  • 1 1/2Tbsp curry powder (add more if desired)
  • 1 Tbsp ground cumin
  • 6 cups vegetarian broth (or chicken)
  • Salt and pepper to taste (depends on the amount of salt in the broth)

In a 4 or 6 qt heavy pot over medium heat, heat oil and stir-fry stir onion and garlic until softened, about 5 minutes. Add rinsed lentils, chopped yams, seasonings and broth. Bring to a boil over high heat, reduce heat, cover and simmer for about 30 minutes. Both lentils and yams should be softened but not mushy. Add salt and pepper if needed.

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