Lentil Stew With Sweet Potatoes扁豆燉甜薯

This dish is an adaptation of Martha Rose Shulman's recipe "Lentil Stew With Pumpkin or Sweet Potatoes" published in The New York Times on November 15, 2010.

Ingredients:

• lentils, cooked, 1 cup
• Vegetable broth, 2 cups
• Turmeric, 1/6 teaspoon
• Cilantro, 10 sprigs
• Ginger powder, 1/3 teaspoon
• Carrot, small, 1
• Sweet potatoes, 1 (I used Japanese sweet potatoes)
  
• Tomato, 1
• Parsley flakes, 1 teaspoon

Directions:

1. Put all ingredients, except the parsley, in a pot and stew for 30 minutes;
2. Remove from stove, add parsley, adjust taste with salt and pepper, and serve.