Sweet potato & red capsicum dahl

4-6 serves:
2 Tbsp coconut oil
1 tsp ground cumin
1 tsp ground turmeric
1 Tbsp curry powder
1 diced large onion
Coarse salt and freshly ground black pepper
4 cloves garlic, crushed
2 Tbsp grated fresh ginger
2 peeled and diced sweet potatoes
1 diced (stemmed, seeded) red capsicum
1 1/2 cups rinsed red lentils
6 cups vegetable stock
Chopped fresh coriander





Directions
Heat oil in a large pot over medium heat. Cook cumin, turmeric and curry powder until fragrant, about 1 to 2 minutes. Add onion with a few pinches salt, and cook, stirring, until tender, about 6 minutes. Add garlic and ginger and cook, stirring, until tender, about 2 minutes. Add sweet potatoes and capsicum and cook 1 minute.

Add lentils and stock. Bring to a boil, then reduce heat and simmer until lentils are tender, 20 to 25 minutes. Season with salt and pepper. Top with coriander before serving.