2 pounds sweet potatoes (about 5-6 medium sweet potatoes), peeled and diced into 1 inch cubes
1 teaspoon olive oil
1 large onion, chopped
2 large carrots, peeled and chopped
3 cloves garlic, minced
1 teaspoon fresh grated ginger
1 tablespoon curry powder
1/4 teaspoon tumeric
1/2 teaspoon salt, plus more to taste
3 1/2 cups vegetable broth
1 1/2 cups green lentils (or whatever you have on hand)
1/2 cup light canned coconut milk (I get mine from Trader Joe's)
1/4 teaspoon cinnamon


1.Heat olive oil in a large pot over medium-high heat. Add onion, carrot, and half of the diced sweet potatoes and saute until the onions begin to soften and turn translucent, about 4-5 minutes. (Note: the other half of the diced sweet potatoes will be reserved for later use.)
2.Add the garlic, ginger, curry powder, tumeric, and salt and saute for 2 minutes longer; stirring frequently.
3.Add the vegetable broth and lentils, and bring to a boil over high heat. Cover the pot, reduce heat to medium low, and simmer for 30-45 minutes or until lentils are tender.
4.While stew is simmering, make the coconut-sweet potato broth: Place a medium pot over high heat and fill with water, bring water to a boil and add in the rest of your diced sweet potatoes that you had set aside. Reduce heat to medium, cover, and continue to cook for about 8 minutes or until sweet potatoes are tender and nearly falling apart. This may take more time depending on how small you cut your sweet potatoes.
5.Once tender, drain water from sweet potatoes, and place them into a food processor. Add coconut milk and cinnamon and puree until it forms a somewhat smooth consistency. Next add the sweet potato coconut puree to the stew, and continue to cook to thicken broth a bit.
6.The stew is done when all of the lentils are tender, and the broth has thickened. Season soup to taste with additional salt and/or pepper. Scoop into bowls, and garnish with fresh herbs and greek yogurt if desired.

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