Touch of India Lentil and Sweet Potato Stew

Olive oil
1 medium (3") onion, diced
1 large sweet potato, peeled and cubed
2 cloves garlic, minced
2 cups green lentils, rinsed (I used Trader Joe's Small Whole Green Lentils)
1 (13.5 oz) can of unsweetened coconut milk (I used A Taste of Thai Coconut Milk Unsweetened/First Pressing )
2 bay leaves
1/4 tsp ground cumin
1/2 tsp turmeric, ground
1/2 tsp garam masala (an Indian spice mix, I like McCormick's)
1/2 tsp black pepper
3 cups fresh baby spinach
1/2 tsp kosher salt

INSTRUCTIONS
In a large pot on medium high heat, add olive oil andsaute onion and garlic until translucent, about 3 minutes. Add the rest of ingredients up to the pepper (salt will be added at the end of cooking), turn the heat up to high and bring everything to a rapid boil.
Once it starts boiling, add spinach and turn the heat down to a low simmer and cook uncovered for about 35 to 40 minutes, stirring once and awhile until lentils are cooked through and not falling apart.
Remove the stew from heat and stir in the salt. Serve.



Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user SUNNYCALIGIRL.