Chicken and Red Lentil Stew with Greens and Sweet Potatoes
  1. In a stock pot, heat oil over medium heat.
  2. Add cubed chicken and sprinkle with salt and cayenne pepper.
  3. Sauté for 2–3 minutes, stirring occasionally to brown all sides of meat cubes.
  4. Add garlic, ginger, and onion. Sauté for another 2–3 minutes.
  5. Add cumin, mustard, coriander, cinnamon, and brown sugar; stir until combined.
  6. Add broth and tomatoes with juice; bring to a boil. Add carrots, potatoes, and sweet potato. Return to a boil, reduce heat and cook for 10 minutes.
  7. Add lentils, cover and simmer for an additional 20 minutes. Using a fork, check that vegetables are soft.
  8. When soft, add spinach, stir to combine until spinach is wilted. Add cilantro. Serve in soup bowls.
  9. Garnish each bowl with a dollop of plain yogurt or sour cream.