Clipmark

Makes 4 to 6 servings

2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
1 1/4 lbs sweet potato, peeled and cut into chunks
1 1/2-inch piece fresh ginger, peeled and chopped
1 whole star anise
1 tablespoon tomato paste
1/2 teaspoon ground cinnamon
2/3 cup red lentils
2 3/4 pints water or vegetable stock
Juice of 2 limes
Salt and pepper
Greek yogurt or sour cream
Leaves from 5 sprigs of fresh mint, sliced

1. Heat the oil in a heavy-bottomed pan, and add the onions, garlic and ginger. Cook, stirring frequently, for about 5 minutes. Do not allow to brown.

2. Stir in the sweet potato and star anise, reduce heat to low and cover tightly, leaving to sweat for 10 minutes. Then add the tomato paste, cinnamon, lentils and water or stock. Bring up to the boil, then reduce the heat and simmer until the lentils and sweet potato are very tender, about 30-35 minutes. Season with salt and pepper.