Moroccan Lentils with Sweet Potatoes

Here’s a fun, different, nutritious, tasty way to enjoy lentils.
This recipe makes a great side dish or can be served as a main dish with a fresh salad and bread.

Moroccan Lentils with Sweet Potatoes
8 servings

In a heavy stockpot, fill with:
5 cups of vegetable broth

Add and simmer 30 minutes:
2 cups lentils (dry)
2 large cloves garlic (minced)

Then turn off the heat, cover the pot, and let sit for 45 minutes to 1 hour. Meanwhile, prep the vegetables:
2 medium onions (chopped)
2 medium carrots (peeled and chopped)
3 whole tomatoes (peeled and chopped)
1 pound sweet potatoes (peeled and cubed)

After the lentils have sat, add the chopped vegetables and the spices:
1 tbsp. cumin see (toasted and ground)
1/2 tsp. ginger (ground)
1/2 tsp. Soy sauce (low sodium)
1/2 tsp sea salt
1/4 tsp. black pepper (fresh ground)
Cayenne pepper to taste

Cover and cook until the sweet potatoes are tender. Adjust seasonings to suit your taste. Can be served hot or at room temperature topped with:
1/2 bunch cilantro or Italian Parsley (chopped)

Variation: Canned tomatoes can be substituted for fresh.

Recipe Inspiration: Recipes and Remedies For Rejuvenation Cookbook by Edward Bauman, M.Ed., Ph.D.