1 1/2 tablespoons canola oil
1 medium yellow onion, chopped fine
2 cloves garlic, minced
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 coriander or garam masala
1/4 teaspoon black pepper
1 cup red lentils, rinsed
4 cups water
2 cups peeled, diced sweet potatoes or butternut squash
1/2 teaspoon salt
In a saucepan, heat the oil. Add the onion and garlic and saute for 5 minutes.
Stir in the turmeric, cumin, coriander or garam masala, and pepper; cook for 1 minute more.
Stir in the lentils and water and cook over medium-low heat for 15 minutes, stirring occasionally.
Stir in the potatoes and cook for 30 minutes more, stirring occasionally, until the potatoes and lentils are tender.
Stir in the salt.
Transfer to a large serving bowl. Serve with an Indian flat bread or flour tortilla.
If you like more spice you can squirt some siracha (red rooster sauce) over the top.