Lentil, Sweet Potato & Coriander Stew
2 tbsps oil (preferably coconut)
1 red onion, chopped finely
1 carrot, chopped finely
1 garlic clove, chopped finely
1 tsp ground coriander
1 tsp celery salt
½ tsp ground cumin
350g red lentils, soaked overnight
1 bay leaf
1 litre spring water
2 medium sized sweet potatoes, peeled and diced
1 tin tomatoes
Juice of half a lemon
Handful coriander, chopped finely
½ tsp salt
½ tsp black pepper
4 tbsps plain yoghurt for serving (use a dairy free yoghurt if preferred)
In a large saucepan, heat the oil over a medium heat. Add the onion and carrots. Cook, stirring occasionally, until softened. Add the garlic, ground coriander, celery salt and cumin and cook for 30 seconds. Add the lentils, water and the bay leaf.
Bring to a boil, then reduce to a simmer. Cover and cook for 10 minutes. Add the potatoes and cook for a further 10-15 minutes or until the potatoes are just tender.
Stir in the tomatoes and cook for several minutes until warmed through. Remove the bay leaf. Stir in the lemon juice, coriander, salt and pepper. Spoon into a bowl and top with a spoonful of yoghurt.