In my search for protein loaded, palatable food packed with flavor, I have landed on the humble lentil for the basis of many stews and soups that I am making these days.
I have combined several ingredients native to the North American continent, Sun chokes - Jerusalem artichokes - and sweet potatoes, into the lentil stew. Today's stew took on a curry flavor profile. I used fenugreek, turmeric, and cumin, lemon juice, and amchur powder (mango). Definitely a deep infusion of two different cuisines.