½ cup chopped onion
1 medium finely diced sweet potato
2 garlic cloves, minced
1 cup red lentils
2 tsp. ground coriander
2 tsp. ground cumin
2 tsp. turmeric
1 tsp. ground ginger
1 tsp. chili powder
1 tsp. ginger
1 can diced tomatoes
1 can coconut milk
3 cups chicken broth
Salt to taste
In a large saucepan over medium-low heat, sauté onion until softened. Add sweet potato, and sauté for about 5 minutes. Add garlic; stir, and reduce heat to low.
Add lentils, coriander, cumin, turmeric ginger and chili powder to pan. Stir until lentils are well coated with oil. Add tomatoes, coconut milk and broth. Raise heat to bring to a boil, then reduce heat until mixture is at a fast simmer. Cook uncovered until lentils and potatoes are soft, stirring occasionally, about 25 minutes.
Season with salt, and continue to simmer until mixture has thickened, about 10 minutes.
Serve with chopped cilantro and shredded coconut over brown rice.
