Sweet Potato Lentil Dal

Heat oil over medium heat. Sautee onions until translucent and soft, about 5 minutes. Add garlic, ginger, and jalapeno, and cook until soft, about 1 minute (longer if you’re using a fresh jalapeno). Add garam masala and coriander and toast lightly, stirring, for 1 minute. Add mushroom stock, lentils, bay leaf, and salt to taste. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes. Add sweet potato and simmer covered for about 30 minutes, or until sweet potatoes and lentils are soft. If there’s more liquid than you’d like, uncover, turn heat up to medium, and let bubble for about 5 more minutes, or until thickened slightly. Remove bay leaf. Serve with naan or any other flat bread.