Beauregard Stew - originally posted on Mar 9/13

I was inspired to make a sweet potato and lentil stew.  Healthy, delicious and affordable.  When I purchased the ingredients, I noticed that the store called my sweet potato a Beauregard Yam.  That amused me.  I've never heard the name Beauregard as it refers to a sweet potato.  And so, I am naming this stew after the Beauregard yam.
1 glug of olive oil.
1 Onion (finely chopped)
7 Carrots (thinly sliced coins)
3 Celery Ribs (finely chopped)
3 Garlic cloves (finely minced)
2 cups Red Lentils (rinsed) -try less lentils next time
2 teaspoons Cumin
1 teaspoon Coriander
1 teaspoon Chipotle Chili powder
1/2 teaspoon Turmeric
6 cups chicken broth (or vegetable broth, or water)
1 Beauregard Yam
1 package of frozen chopped spinach
salt to taste

Heat the oil over low heat, then toss in the onions.  Let them get some colour on them.  There's flavour in the brown.  Add the carrots, celery, garlic and the spices.  Let the veggies cook until they're soft, but not mushy.

Add the lentils and broth.  Stir, then let it come to a simmer.  Add the yam and continue to simmer until it's cooked.  Add the spinach and just bring the stew up to serving temperature.
Serve with crusty garlic bread.

May 8/24 - made for mother post dental surgery and she really liked it.