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In skillet, combine lentils, ginger, cumin, broth, bay leaf, and 1 1/4 cups water; heat to boiling. Reduce heat and cover and cook until lentils are tender (about 20 minutes). Discard bay leaf. Meanwhile, in a saucepan, heat oil until hot. Add curry, red pepper, and cook (stirring for 15 seconds). Add sweet potatoes, salt, and remaining water; heat to boiling. Reduce heat, cover and cook about 15 minutes until potatoes are tender.
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