Curried Sweet Potato "Stoup"

I believe it was Rachael Ray who coined the term "stoup"--stew/soup. If that appeals to you, you'll love this! I served with a green salad and a nice baguette--very yummy indeed!

Curried Sweet Potato Lentil Stoup

2 T canola oil
1 medium onion chopped
2 cloves garlic minced
1 T minced fresh ginger ( I used the minced garlic in the tube--cheater!)
2 T curry powder
1 t salt
1/2 t pepper
4 plum tomatoes, chopped
1 cup dried lentils
1 qt. low sodium vegetable broth
1 can light coconut milk ( I used Thai Kitchen brand)
1 huge sweet potato (or two regular sized ones), peeled and cut into 1/2 inch chunks
1 small zucchini, roughly chopped
1 cup leftover chopped cooked pork tenderloin (totally optional--I just happened to have leftovers and threw it in)
1/2 cup chopped parsley

1 Heat oil in large deep saucepan, and cook onion for a few minutes, add garlic, ginger, salt and pepper and curry powder and stir for a minute or so.

2  Stir in tomatoes and lentils. Add most of stock and coconut milk--bring to a boil-partially cover and cook gently about 15 minutes for lentils to soften. Stir in potatoes and more stock or water if mixture seems dry--cover and cook for 10 minutes.

3 Stir in zucchini, leftover meat, and cook 10 more minutes. Spoon into bowls and top with chopped parsley. Best if it cools a bit for flavors to develop.