Sweet Potato and Red Lentil "Dal"

 Oh boy. This is slightly modified Indian Dal recipe from Nigella Lawson of the NYT.  Wonderful with Jasmine rice on the side. "Dal" is an Indian word for a thick soup made with "pulses": lentils, peas or beans. (modified October 2020)

Ingredients:
One medium sweet potato, about 10 ounces, chopped
One medium yellow or red onion, diced
3 cloves garlic, minced
4 quarter sized pieces of fresh ginger, minced
3 tablespoons olive oil
1 cup red lentils
1 cup halved cherry tomatoes (or 8 oz. can tomato sauce)
1/2 teaspoon each of turmeric, cumin seed, coriander seed, ground ginger, and 1 teaspoon salt.
1/4 teaspoon each black pepper and cayenne . Grind all the spices together in a mortar and pestle.
About one and a quarter cup water or vegetable stock ( adjust for proper consistency)
1 can coconut milk
For the rice: 1/2 cup jasmine rice, 1 cup water, 1/2 teaspoon salt, some black pepper and a little curry powder. Bring to a boil in a small saucepan, cover, turn to lowest simmer, cook for 20 minutes without peeking, turn off heat and let sit for 10 minutes.

Directions:
In your soup pot saute the sweet potato, onion, garlic and ginger in the olive oil for about ten minutes, or until the onions are transparent
Add the spices and the lentils and stir until coated with oil
Add the tomatoes, water and coconut milk
Heat until boiling, then reduce to a simmer
(Pause for a minute to get the rice going) 
Cook the dal mixture about 35 minutes, checking and stirring to prevent the dal sticking to bottom of pan. Turn off the heat, use a potato masher or stick blender to break up and mix the ingredients. The consistency should be like a very thick soup or a puree.
Serve the dal with the rice on the side, sour cream or plain Greek yogurt and some cilantro and cayenne pepper for color.