Step 1

In a medium size saucepan heat the olive oil over medium heat. Add in the cumin, coriander, ginger, cinnamon and garlic and sauté until fragrant, about 1 minute.

Step 2

Add the lentils to the saucepan along with the water and stir everything together. Bring the lentils to a boil and then reduce the heat to medium-low and partially cover with a lid. Simmer until the lentils are soft, about 30-35 minutes.

Step 3

While the lentils cook line a rimmed sheet pan with foil and drizzle the sweet potato chunks with olive and season with salt and pepper. Roast the sweet potato at 425° F. for about 20-30 minutes or until it's fork tender.

Step 4

Once the lentils are cooked drain off any excess water and pour into a serving bowl. Season with salt and pepper and let them cool slightly before adding the remaining ingredients.

Step 5

Whisk together all of the ingredients for the vinaigrette and pour it over the lentils. Add the roasted sweet potato, red onion, parsley and cilantro to the bowl and stir everything together until it's coated in the vinaigrette. Taste for seasoning and serve.