French Lentil and Potato Stew

Ingredients:
1 tablespoon ghee or extra-virgin olive oil
1 onion, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon freshly grated ginger
1/4 teaspoon cayenne
1/4 teaspoon ground cinnamon
1 teaspoon turmeric
1/8 teaspoon pepper
1/4 teaspoon allspice
2 red potatoes, cubed
1 parsnip, sliced
1 stalk celery, diced
1 carrot, chopped
1 cup French lentils
4 cups water or vegetable or chicken stock
1 teaspoon sea salt
Plain while milk yogurt or sour cream, for garnish

Melt ghee in a 4-quart pot on medium heat. Add onion and saute until soft. Add all spices and saute a few more minutes.

Add potatoes, parsnip, celery, carrot, lentils, and water. Bring soup to a boil. Reduce heat and simmer, covered, for 50 to 60 minutes. If using a pressure cooker, bring up to pressure over high heat, then lower heat and cook 40 minutes. When lentils are creamy, stir in salt. Serve stew garnished with a dollop of yogurt.

From Feeding the Whole Family.