1 onion (1-1/2 cups/150g.), peeled and chopped
1 tsp. minced garlic
1 Tbsp. olive oil
1 cup (185g.) dried lentils
1 lb. (1-1/2 cups/225g.) fresh sweet potatoes or yams, peeled and diced, 1/4 in.
2-1/2 cups peas (frozen is fine)
1 Tbsp. curry powder
2 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. pepper
3 cups vegetable broth
Chopped fresh mint leaves (optional)
Sour cream (optional)
Heat a large, heavy pan over medium heat. Add oil and onion. Cook, stirring frequently, until onion is limp, about 5 minutes. Add garlic.
While onion cooks, sort lentils and discard debris, then rinse and drain.
Add cumin, curry powder, salt and pepper to onions and cook until fragrant, 1-2 minutes. Add veggie broth, lentils and sweet potatoes. Bring mixture to a boil. Reduce heat, cover, and simmer. Cook until lentils are tender to the bite and sweet potatoes are tender when pierced, another 25-30 minutes. Stir in peas. Garnish with mint and sour cream, if desired. Serve with cornbread.