Moroccan lentils and sweet potato

I recently decided to give up dairy to see if would help my skin. Although it hasn't been as difficult as I anticipated (I love a cheese board as much as anyone), the biggest struggle I face is the sneaky presence of it in so many dishes that I love. In other words, it hasn't been hard to avoid cheese and milk on their own, but it's deflating to realize just how many things have one or the other. Pasta is a huge one! So in finding myself craving comfort food like cacio e pepe or bolognese, I've had to be much more creative in the kitchen. These Moroccan lentils and sweet potato are really warming in the same way a bowl of pasta would be, but in a more unique and complex way. I truly could eat this for lunch everyday, especially with a poached egg on top, with zero guilt.

Moroccan lentils and sweet potato

Yields about 6 servings
1 T butter
2 T canola or vegetable oil
¼ large onion, finely diced
1 sweet potato, peeled and finely diced
4 cloves garlic, minced
2 tsp garlic powder
1½ T ras el hanout (Moroccan seasoning)
2 tsp curry powder
Pinch red pepper flakes
1½  tsp salt (plus more to taste)
Black pepper
2 T red curry paste
15 oz can diced tomatoes
2 T brown sugar
2 cups red lentils (rinsed)
4 cups chicken stock
2 T butter
1 lime
Eggs for poaching
Cilantro and feta cheese for serving
Pita or naan for dipping

Heat butter and oil in a Dutch oven over medium heat. Add onion and sweet potato and saute for 5 minutes or so. Add garlic and cook for another minute. Add spices, salt and pepper, and cook (stirring) for a couple more minutes. Stir in the red curry paste, followed by the tomatoes and brown sugar, and stir around. Lastly, add the lentils followed by the stock. Bring to a boil, and then reduce heat to low. Cover with lid and simmer for 20 minutes, and then uncover and stir. Finish cooking with the lid off for 10 minutes or so. At the end, stir in 2 T butter until melted and incorporated. Taste for seasoning (add salt and pepper as necessary, as well as extra curry if needed). Squeeze in the juice of one lime. Poach an egg, and serve on top of each bowl, along with a sprinkling of fresh cilantro and feta cheese. Dip warm pita or naan if you’d like.