Sweet Potato Lentil Stew

This is a delicious lentil soup recipe for the fall or wintertime since sweet potatoes are in season. I found it in Alicia Silverstone's wonderful, "The Kind Diet" cookbook. I always serve with a slice of Ezekiel bread with Earth Balance butter.

Ingredients
1/4 cup olive oil
1 onion, sliced
2 tomatoes, diced
1 tsp ginger, minced
1 1/2 tsp turmeric
1 tsp cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
1/8 tsp cayenne
sea salt
3 sweet potatoes, peeled and cut into 3/4″ cubes
7 cups vegetable broth
1 cup brown lentils

Directions

1. Heat oil in large, deep pot. Add onion and stir until it starts to soften, about 2 minutes.
2. Stir in tomatoes and ginger. Cook for about 3 minutes.
3. Stir in turmeric, cumin coriander, cinnamon, cayenne and a pinch or two of sea salt.
4. Cook and stir for 2 minutes. Add more salt if necessary.
5. Next, add sweet potatoes, broth and lentils.
6. Bring to a boil over high heat.
7. Cover and simmer for 40 minutes or until the lentils and sweet potatoes are soft.