Source: dLife

A hearty, spicy soup of lentils and sweet potatoes.

Servings

1.5 cup dried lentils , yellow
2.5 cup cold water
0.25 tsp ground turmeric
1 sweet potatoes , peeled and cut into 1-inch cubes
2 tbsp vegetable oil , divided
1 cup fresh chopped onion , finely
1 medium tomatoes , finely chopped
3 cup fresh jalapeno chili peppers , seeded and finely diced
1 pinch salt and pepper (to taste)
1 tbsp fresh cilantro , chopped for garnish

1 Rinse lentils under running water; drain.
2 Put lentils, 2 1/2 cups water, and turmeric in a medium pot, and bring to a boil.
3 Cover, reduce heat, and cook until lentils are tender, about 30 minutes.
4 Meanwhile, place cubed sweet potato in a steamer over 1 inch of boiling water. Cover and cook until tender but still firm, about 15 minutes (time may vary depending on size of potato pieces). Once tender, mash sweet potato and lentils together; set aside.
5 Heat the oil in a skillet over medium heat, and cook the onion until lightly browned. Stir in tomato, jalapenos, salt, and pepper, and continue cooking another 3 to 5 minutes.
6 Place lentils, vegetables, and potatoes in a stockpot over medium heat. Stir in water as needed to attain desired consistency.
7 Serve immediately.

Garnish with cilantro or green onions.