This is yummy comfort food for cold winter evenings – spicy and sweet.

What you need:

1 tablespoon olive oil

2 small onions (or one medium), chopped

2 garlic cloves, minced

1 tablespoon fresh ginger, finely chopped

2 medium sweet potato, peeled and diced into 1 cm cubes (you can substitute one sweet potato with pumpkin)

2 plantains, peeled, halved and sliced into 1 inch/2cm pieces

1/2 cup (180g) green olives, quartered (optional)

2-3 tablespoon dried cranberries (or apricots)

1 cup (200g) dried green or red lentils (you can substitute with orzo like shown in the picture)

1 cup (240ml) vegetable broth (you can substitute with water)

1 can (14oz/400g) diced tomatoes

1/2 cup (120ml) white wine (optional, exchange with water if you like)

Salt and pepper to taste

chilly powder to taste

1 teaspoon cumin

1/2 teaspoon cinnamon (optional)

PREPARATION:

1. Fry the onion, garlic, ginger until onions are soft and translucent. Add the dried fruits, and olives. Cook another 1-2 minutes until the fruit has softened.
2. Add the sweet potatoes, lentils, broth, wine, and tomatoes and all spices. Stir together and simmer at low-medium heat until lentils and sweet potatoes are softened. Add water by the 1/2 cup when needed to keep the mixture wet while the lentils cook.
3. Add the plantains once lentils and sweet potatoes are done, cook for 5 minutes.
4. Serve hot and enjoy!