This economical, nutrient-dense, and entirely plant-based dish is one of our favorite meal-prep numbers: It keeps well for several days in the fridge or up to 3 months in the freezer. To make it a full meal, serve with a scoop of brown basmati rice or whole wheat naan, which you can usually find at the supermarket. Garam masala is a popular Indian spice blend readily available in well- stocked supermarkets and South Asian grocery stores, but if you can’t find it or have run out, you may substitute curry powder. If spicy food causes you indigestion, leave out the chile powder, and if onions and garlic are an irritant, reduce the amount used, or omit them entirely as well. If you like, a pinch of asafetida may be added to the oil with the sweet potatoes to make up for the alliums’ pungent note.
Dried lentils are naturally high in protein and tryptophan, they contain melatonin, and they also cook much more quickly than dried beans, making them one of our star sleep-supporting pantry ingredients. These legumes sometimes pick up small pebbles and other debris during processing, so before you begin to cook, spread them out on a large rimmed baking sheet and pick out and discard anything that doesn’t look like a lentil.
