Red Lentils with Sweet Potatoes

(This is a mash-up of two similar recipes from Melissa Clark's Dinner)

• 2 cups red lentils

• 1 large or 2 medium sweet potatoes, peeled and coarsely grated (chopped in small cubes works fine too)

• 1/4 cup coconut oil

• 2 teaspoons kosher salt

• 1 teaspoon ground turmeric

• 2 teaspoons fresh grated ginger

• 4 whole cardamom pods

• 1/4 teaspoon red chili flakes

• 1 onion or 3 shallots, thinly sliced

• 2 teaspoons cumin seeds (or 1 tsp. ground cumin)

• 3 garlic cloves, finely chopped

• 3/4 teaspoon garam masala

This recipe is very easy and tastes great! There are also many variations, carrots and other root vegetables are always great additions. 

In a medium pot on medium heat, start with the coconut oil, onions/shallots, garlic, and all the spices. Cook for about 5 minutes and stir often, don't let it burn. Add the lentils, sweet potatoes, and about 6 cups of water (I usually eye-ball the amount of water needed. If at any point it's getting too thick or starting to burn to the bottom, just add more water. If it's too soupy simmer with the lid off to evaporate extra liquid). Boil everything together on low heat for 45-60 minutes, stirring occasionally so it doesn't stick/burn on the bottom. When it's thick and gloopy and the individual lentils have become indistinguishable then it's ready to eat! I always have this with plain white rice, but whatever grain you prefer is great.