Curried Lentil And Potato Stew

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1-1/2 cups (192 g) lentils, rinsed and drained

1 red or yellow bell pepper, cut into 1-inch squares

2 medium potatoes, cubed

2 carrots, cut into small bites

1 large yellow onion, cut into 1-inch pieces

2 celery stalks, cut into small bites

1/4 cup (60 ml) low-sodium soy sauce

1/2 teaspoon freshly ground black pepper

1/2 teaspoon kosher salt

1 bay leaf

6 cups (~1.5 liters) water

plain fat free yogurt (optional)

2 tablespoons olive oil or butter

1 teaspoon ground ginger

1 teaspoon turmeric

1 teaspoon ground cumin, preferably roasted

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