Lentil and Sweet Potato Curry

Not many kindergartners name lentils among their favorite foods, but Christine Mac Ritchie's daughter does, thanks to this easy, nutritious dish. Serve it with hot basmati rice and plain yogurt or sour cream.

Yield: Makes 10 cups; 6 servings

Ingredients

• 1  onion (8 oz.), peeled and chopped
• 2  teaspoons  minced garlic
• 1  tablespoon  salad oil
• 2  cups  dried lentils (about 13 oz.)
• 2  pounds  sweet potatoes or yams, peeled and diced (1/4 in.)
• 2  tablespoons  curry powder
• 1  tablespoon  ground cumin
• About 1 teaspoon salt
• About 1/4 teaspoon pepper
• 1 1/2  quarts vegetable broth or fat-skimmed chicken broth
• Chopped fresh mint leaves

Preparation

1. In a 5- to 6-quart pan over medium heat, stir onion and garlic in oil often until onion is limp, about 5 minutes.

2. Meanwhile, sort lentils and discard debris, then rinse and drain lentils. Add lentils, sweet potatoes, curry powder, cumin, 1 teaspoon salt, 1/4 teaspoon pepper, and broth to onion mixture. Bring to a boil over high heat; reduce heat, cover, and simmer until lentils are tender to bite and sweet potatoes are tender when pierced, 25 to 30 minutes. Add more salt and pepper to taste. Garnish with chopped mint.

Nutritional Information

Calories:

401 (9.2% from fat)

Protein:

21g

Fat:

4.1g (sat 0.4)

Carbohydrate:

73g

Fiber:

12g

Sodium:

484mg

Cholesterol:

0.0mg