Ingredients

• 1  medium onion, chopped (1/2 cup)
• 1  medium fresh jalapeno pepper*, seeded and finely chopped
• 3  cloves garlic, minced
• 1  teaspoon grated fresh ginger
• 1  tablespoon olive oil
• 1  cup dry lentils, rinsed and drained
• 2  medium sweet potatoes, peeled and cut into 1/2-inch pieces
• 2  medium tomatoes, chopped
• 2  14-ounce cans vegetable broth
• 1  cup water
• 1  tablespoon curry powder
•   Dash salt
•   Plain yogurt or dairy sour cream (optional)
•   Small fresh chili peppers*and/or crushed red pepper (optional)

Directions

1. In a 4-quart Dutch oven, cook onion, jalapeno, garlic, and ginger in hot oil over medium heat until tender. Add lentils, sweet potatoes, tomatoes, broth, water, curry powder, and salt. Bring mixture to boiling; reduce heat.

2. Cover; simmer 25 to 30 minutes or until lentils are tender. Top servings with yogurt or sour cream and garnish with chili peppers and/or crushed red pepper, if you like. Makes 4 to 6 servings.

*Note: Use caution when handling the hot chili peppers. Wear disposable gloves, and wash hands thoroughly after handling peppers while preparing.