Method

1. Heat the oil in a non-stick saucepan with a lid. Add the sweet potato and sauté over medium heat, turning occasionally, for 5 minutes.
2. Meanwhile, place the potato in another saucepan, cover with water, and bring to a boil. Reduce the heat and simmer for 6 minutes, or until almost cooked. Drain and set aside.
3. When the sweet potato cubes are sautéed, remove them with a spoon and add the onion to the pan. Cook for 5 minutes, or until transparent. Add the garlic, chili and ginger and stir for 1 minute.
4. Return the sweet potato to the pan with the boiled potato and the lentils, half the stock, and pepper.
5. Stir well and bring to a simmer. Cover and simmer 20 minutes, adding a little more stock if it looks too dry. Serve.