2medium sweet potatoes, peeled and cut into ½ -inch dice
1can(14.5 ounce) fire roasted diced tomatoes in juice, undrained
Salt and pepper to taste
½cupfresh cilantro, chopped, optional
Sour cream or plain low-fat yogurt for serving, optional
Instructions
In a large saucepan, heat oil over medium heat. Add onion and cook until it begins to brown, about 15 minutes. Add carrots, and bay leaf. Cook, stirring, until vegetables are softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add broth or water and lentils. Bring to a boil; lower heat to medium-low, cover and simmer for 10 minutes. Add sweet potatoes and continue to cook, covered, until lentils and potato are just tender, about 15 minutes.
Add tomatoes with juice. Cook until warmed through, about 5 minutes. Remove bay leaf.
Season with salt and pepper. Garnish with cilantro and sour cream or yogurt, if desired. Serve hot.