1 medium red onion, peeled, cut in half and sliced into half-moons (about 1 cup)
1-2jalapenos, diced (remove the seeds if you don’t want it too hot)
1 tsp. cumin seeds
1 tsp. black mustard seeds (can substitute yellow)
2cups diced fresh tomatoes (3-4 medium)
1 tsp. turmeric
2 tsp. curry powder
2cupsred lentils, rinsed
2cupssweet potatoes, peeled and diced into 1-inch cubes
6cupsvegetable broth or water (you can also use 2 - 3 vegetable stock cubes)
Heat a medium pot over medium heat.
Add 1 tsp. cumin seeds and 1 tsp. black mustard seeds and toast the seeds for 1 minute so they release their aroma.
Add the onions and jalapenos and saute for 5 minutes until they start to soften, stirring frequently so they don’t start to stick.
Stir in the tomatoes and then add the 1 tsp. turmeric and 2 tsp. curry powder.
Fold in the lentils and sweet potatoes and then add the broth. Mix everything and bring the pot to a low boil.
Lower the heat and cover the pot. Simmer for 15 minutes, then remove the cover, stir and check the potatoes and make sure there is still enough broth left if you need to continue cooking. Cover and simmer for another 5 minutes until the lentils are broken down and the potatoes are creamy.
If you substitute ground cumin for the cumin seeds or dry mustard powder for the mustard seeds, skip the first step and add the ground spiced along with the turmeric and curry powder. Add the ground in the same amounts (1 teaspoon each).
You can substitute canned tomatoes for the fresh. Use 1- 15 oz. can and be sure to dice the tomatoes if they are not already crushed. In this case, you may need to increase the broth, but do this after the potatoes and lentils have simmered for 15 minutes.