6of sweet potatoes(or medium-size potatoes of your choice), diced
2carrots(large), diced
1cupminced fresh spinach
2bay leaves
2cupsdry lentils
2cupsvegetable broth
Instructions
Step 1: Combine spices
Combine cardamom seeds, peppercorns, chili flakes and coarse salt. Crush with a mortar and pestle until it is ground.
Step 2: Sautee
Heat half the olive oil in a large skillet over very low heat. Add garlic cloves, and the mixture prepared above. Cook and stir for 30 seconds or until the ingredients release their aroma.Add the onions to the skillet, increase the heat to medium-low, and cook and stir until the onions turn translucent.
Step 3: Season
Stir in the turmeric powder, sweet potatoes, carrots, spinach, bay leaves and lentils. Stir until everything is well mixed.
Step 4: Simmer
Pour in half the vegetable stock, and mix well. Cover and simmer until the liquid has evaporated (stir ever 3 minutes or so to prevent it from scorching).Add the remaining stock, cover and simmer (stirring frequently) until the carrots are cooked through.
Step 5: Serve
Remove from the heat and drizzle with the remaining oil. Serve (see suggestions below).
Cook's notes
If you, like me, love spicy food, just add more chili flakes, as much as you want. This recipe produces a very mild spicy dish.