lentil and sweet potato curry

Dinner on the left coast today is lentil and sweet potato curry I made.

one large onion chopped into medium pieces
sautéed in olive oil until just beginning to turn slightly golden
lower heat to "low"

add to the onion
3 cloves garlic minced
4 large carrots grated
one large sweet potato cut up into half inch square pieces with skin still on (if you don't mind skin)

the water from the carrots should keep the mixture from burning for a while.

add approx 1 tsp each of:
cumin
coriander
ground ginger (or chop up around an inch of fresh)
turmeric
dry mustard

cayenne to taste (I like an equal part, but you might like less or more)
fresh ground black pepper to taste

let the spices cook in to the veggies, and cook until all the veggies are beginning to soften and the sugars are starting to caramelize a bit.

clean, rinse and drain
2 cups of red lentils
add them and
6 cups of liquid to the veggie mixture

I used 6 cups of low sodium veggie broth, but you could use home-made (my usual preference, just out right now) or anything else that sounds good to you. For variation, I will frequently replace 1-2 cups of liquid with coconut milk, very very tasty but very filling.

Cook covered on very low heat till soft.

I served over brown rice, and it was yummy!