Vegan Sweet-Potato Lentil Stew

from "The Kind Diet" by Alicia Silverstone

Ingredients:

3 tbsp safflower oil (I used olive)

1 medium onion, diced

2 small tomatoes diced (I used 1/2 cup canned, diced tomato because I had some leftover)

1 tsp fresh ginger, minced

1 1/2 tsp turmeric

1 tsp cumin

1 tsp coriander

1/2 tsp cinnamon

1/8 tsp cayenne

1 ginormous yam (didn't have any sweet potatoes)

5 cups vegetable broth

1 cup lentils (I used green, she suggests brown, I say whatever)

Method:

I used my slowcooker and did everything in the one pot.

1. Turn slowcooker to High and put oil in pot.

2. When it seems hot enough, put onions in and cook until they look translucent. (Took a while)

3. Add spices and tomatoes; cook for a few minutes.

4. Add remaining ingredients, mix well and cook on High for 2 hours. Reduce heat to Low and keep cooking until ready to serve.

I served this over couscous, but brown rice would be nice too. Even my boys ate more than a "No thank you" bit (not MUCH more, but more.)