Yam and Lentil Curry by Ivy

Yield: 10 cups, 6 servings.

1 chopped onion (8 oz.)
2 teaspoons minced garlic
1 tablespoon oil (I use olive)
2 cups dried lentils (about 13 oz.)
2 lbs. sweet potatoes or yams, peeled and diced
2 tablespoons curry powder
1 tablespoon ground cumin
About 1 teaspoon salt
About 1/4 teaspoon pepper
1.5 quarts vegetable broth or fat-skimmed chicken broth (I use vegetable bouillion and it works fine)
Chopped fresh mint leaves

1. In a 5-6 quart pan over medium heat, stir onion and garlic in oil until onion is limp, about 5 minutes. (I make the whole recipe in a big soup pot--love the one-pot thing!)
   
   
2. Meanwhile, sort lentils and discard debris, then rinse and drain lentils. Add lentils, sweet potatoes, curry powder, cumin, salt, pepper, and broth to onion mixture. Bring to a boil over high heat; reduce heat, cover, and simmer until lentils are tender to bite and sweet potatoes are tender when pierced, 25 to 30 minutes.
   
   
3. Add more salt and pepper to taste. Garnish with chopped mint.
   
   

I've never used the mint leaves in this recipe, though I have nothing against mint and I'm sure it'd be tasty. Great with basmati rice and/or plain yogurt or sour cream.

Per serving: Calories 410 (9.2% from fat); Fat 4.1 g (sat. 0.4 grams); Protein 21 g; Cholesterol 0.0 mg; Sodium mg; Fiber 12 g; Carbohydrate 73 g.