Kitchen Sink Indian Stew

I tend to like A LOT going on in my stews/soups.  So this, a hybrid of two different recipes, invented  by my friend, is right up my alley. 
Delicious.







1 Tblsp. vegetable oil
12 ounce onion, chopped
2 Tblsp. fresh, minced ginger
2 tsp. garam masala seasoning (or 1 1/2 tsp. curry powder plus 1/4 tsp. ground cinnamon)
1 garlic  clove, chopped
4 cups water
4 cups vegetable broth
2 cups dried lentils
1 pound sweet potatoes, cut into 1/2 inch chunks
1 pound beets
6 cups sliced green cabbage (1 pound)
3 large carrots, peeled and cut into 1/2 inch chunks
1/2 tsp. salt

Peel beets & shred in food processor or on the coarse side of box grater.

In a dutch oven or stock pot, heat oil over medium heat until hot.  Add onion and cook until tender and lightly browned, 8-10 minutes.  Stir in ginger, garam masala and garlic, and cook 1 minutes.  Add all remaining ingredients and heat to boiling over high heat.  Reduce heat to low, cover and simmer unitl lentils and sweet potatoes are tender, about 25-30 minutes, stirring occasionally.