| 14 | 70 | 223 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 1 h | 10 |
| 454 gm | Red lentils, raw (dry) |
| 1 cup | Yellow onion (finely diced) |
| 3 medium potato | Sweet potato (diced) |
| 2 medium | Carrots (medium; chopped into small) |
| 171 gm | Tomato paste, canned |
| 5 clove(s) | Garlic |
| 2 tsp | Turmeric, ground |
| 2 tsp | Ginger, ground |
| 2 tsp | Cumin |
| 2 tsp | Coriander seed (cilantro) |
| 2 tsp | Salt |
| 1 tbsp | Lemongrass |
| 1/2 tsp | Cayenne pepper |
| 6 cup | Water |
1.Soak lentils beforehand (overnight or for 1–8 hours to reduce cook time. (This step is not essential, you can simply start with dried lentils.)
2. Dice onion and garlic into very small pieces, dice carrot into small pieces, and dice sweet potato into small chunks.
3.Sauté onion, garlic, and carrot in cast iron skillet or sauce pan using a small amount of water until onion is translucent and releasing its aroma.
4.Add lentils, onion, garlic, carrot, sweet potato, and all other ingredients to a large pot and mix.
5. Bring pot to a low boil and reduce heat to a simmer.
6. Cook until lentils have dissolved into broth and sweet potatoes are soft.
7.Serve with Naan bread, Basmati Rice, or Roasted Cauliflower. Enjoy!
| Meat Alternative | 0.9 |
| Vegetables | 2.3 |
