Spiced Lentil and Sweet Potato Stew

It may be Spring but it still feels like Stew season to me!

Spiced Lentil and Sweet Potato Stew

Rachel Ray Magazine

6            cups vegetable stock

1            lb. sweet potatoes, peeled and cut into 3/4” cubes

1            can (14.5 oz) diced tomatoes

1            cup dried brown lentils, rinsed

1            large onion, chopped

6            large coves garlic, finely chopped

2            tablespoons olive oil

2            teaspoon curry powder

1            teaspoon garam masala

1/2         cup plain vegan yogurt

1/4         cup fresh cilantro leaves  (I didn’t have cilantro, so added a bit of coriander

                                                            along with the other spices)

In a large Dutch oven, bring the first 9 ingredients and Coriander, if using, to a boil covered, over high.  Uncover and cook over medium-high, stirring often, until the potatoes and lentils are tender, about 15 minutes; season.

Divide among bowl; top with the yogurt and Cilantro