Indian-Spiced Lentil Stew

This is a favorite recipe from "The Baby & Toddler Cookbook". L loves lentils!

1 tbsp olive oil
1 carrot, peeled and finely diced
1 medium red potato, peeled and finely diced
1/4 yellow onion, finely diced
1 small garlic clove, finely diced
1/4 tsp ground coriander
1/4 tsp ground cumin
1/4 tsp ground cinnamon
1/3 cup red lentils, rinsed
2 cups chicken stock or veggie stock

Heat the olive oil in a large sauce pan and saute the carrot, potato, onion, and garlic about 5 minutes. Add the coriander, cumin, and cinnamon and stir to mix well, then add the lentils and stock.  Stir to combine.  Bring to a boil, reduce to low, cover, and simmer gently until the vegetables and lentils are very tender, about 20-30 minutes. 

I mash the stew with a fork before serving, but it could be blended to a puree if necessary.  I also doubled this recipe and froze portions to last the next few weeks.  Yummy!