Served on its own or as a soupy stew over brown basmati rice or couscous, this dish is hearty and filling. It's also great with steamed collard greens and a corn muffin. And if you're a sweet potato worshiper, feel free to add another half or whole potato. Sweet!

Serves 4 to 6

Ingredients

1/4 cup safflower oil
1 medium onion, diced
2 small tomatoes, diced
1 teaspoon minced fresh ginger
1 1/2 teaspoon turmeric
1 teaspoon cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/8 teaspoon cayenne
Fine sea salt
2/3 medium sweet potatoes, peeled and cut into 3/4" cubes
7 cups vegetable broth
1 cup brown lentils

Directions

Heat the oil over medium heat in a large, deep pot.

Add the onion and cook, stirring frequently, for 2 minutes or until the onion starts to soften.

Stir in the tomatoes and ginger and cook for 3 minutes.

Stir in the turmeric, cumin, coriander, cinnamon, cayenne, and a small pinch of salt.

Cook and stir for 2 minutes, then taste for seasonings; try to use only enough salt to heighten the flavors.

Add the sweet potatoes, broth, and lentils.  Stir well, and bring to a boil over high heat.

When the mixture comes to a boil, reduce the heat, cover, and simmer for 40 minutes or until the lentils and sweet potatoes are soft.

Source: Alicia Silverstone: The Kind Diet: A Simple Guide to Feeling Great, Losing Weight, and Saving the Planet