290g dried small yellow lentils, 600ml water, 1/4 teaspoon turmeric powder, 1 sweet potato, peeled and cut into 3cm cubes, 2 tablespoons vegetable oil, divided into two batches, 1 onion, finely chopped, 1 tomato, finely chopped, 3 fresh green chilies, deseeded and finely chopped, salt and freshly ground black pepper to taste, 2 sprigs of fresh cilantro, chopped and garnished with

Practice

1. Wash the lentils in tap water and drain. Put the lentils, 600 ml of water, and turmeric in a saucepan and bring to a boil over medium heat. Cover the pot, reduce the heat and cook until the lentils are tender, about 30 minutes.

2. While the lentils are cooking, place the sweet potato cubes in a steamer and steam, covered, over water for 15 minutes, until the sweet potatoes are just starting to soften (the time will vary depending on the heat). Take the sweet potatoes out, put them in the lentil pot, and puree them together with a spoon; set aside.

3. Preheat a wok over medium heat with half the amount of vegetable oil. Add the onion and saute until light brown, about 1-2 minutes. Stir in the tomatoes, green chiles, salt and pepper. Continue to saute for 3 to 5 minutes. Add the other half of the oil, mashed lentils and mashed sweet potatoes and saute well. Add as much water as needed to achieve desired consistency. Continue cooking until the soup thickens and the contents are well incorporated. Garnish with cilantro or scallions to taste and serve while still warm.