Ingredients:

2 tablespoons butter or margarine
2 medium sweet potatoes(about 12 ounces each), peeled and cut into ½-inch chunks
2 large stalks celery, cut into ¼-inch pieces
1 large onion (12 ounces), cut into ¼-inch pieces
1 garlic clove, minced
1 tablespoon curry powder
1 tablespoon fresh ginger, peeled and grated
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
⅛ teaspoon ground red pepper (cayenne)
3½ cups vegetable broth
1 package (16 ounces) dry lentile, rinsed and picked through
6 cups water
yogurt, toasted coconut, lime wedges (optional)

Directions:

In 6-quart Dutch oven, melt butter over medium heat. Add the sweet potatoes, celery, and onion and cook, stirring occasionally, until onion is tender, about 10 minutes. Add garlic, curry powder, ginger, cumin, coriander, salt, and ground red pepper; cook, stirring, 1 minute.
To vegetables in Dutch oven, add broth, lentils, and water; heat to boiling over high heat. Reduce heat to low; cover and simmer, stirring occasionally, until lentils are tender, 40 to 50 minutes. Serve with yogurt, toasted coconut, and lime wedges, if you like.

We here at EatLocal wish to provide you with the best catalog of seasonal recipes available. By eating seasonally you not only get the freshet and best food available but you can also support your own local economy and your local farmers. Fresher food will always make for a better meal and we want to give you the recipes that allow you to take advantage of that fact. Eat Fresh, Eat Well, Eat Local.