Curried Lentils with Sweet Potatoes and Chickpeas
1/4 cup coconut oil
1 large red onion, diced
Salt to taste
2 tablespoons curry powder
2 teaspoons cumin powder
2 teaspoons mustard seed
1 teaspoon ground coriander
8 ounces brown lentils
3 medium sweet potatoes
4 cups chicken bone broth (use vegetable broth if vegan)
1 (28-oz) can fire-roasted diced tomatoes
1 (28-oz) can chickpea, drained
Fresh chopped parsley for garinishing
Heat coconut oil over medium heat in a large saucepan for about 1 minute.
Add onion and a pinch of salt. Sauté until onions are translucent.
Add curry powder, cumin, mustard seed, coriander and cook for 1 minute, stirring often.
Stir in lentils, sweet potatoes, broth, tomatoes. Bring to a boil and let it simmer for 25 minutes, covered, or until the lentils and sweet potatoes are tender.
Stir in chickpeas and cook until they are heated through, about 2 minutes.
Dish and garnish with chopped parsley. Enjoy!