Sesame Sweet Potato Lentil Stew

Preheat an oven to 400F. Pierce 2 large sweet potatoes and place on a sheet tray. Roast for 40 minutes or until softened. In a large pot, heat 2 tablespoons olive oil over medium heat. Add 1 finely chopped fennel bulb and sauté for 3-5 minutes until softened. Stir in 4 minced garlic cloves and sauté. Add 1 teaspoon ground ginger, 1/2 teaspoon cinnamon, 1/2 teaspoon turmeric, 2 tablespoons tomato paste to the pot and stir to combine. Cook down for 2 to 3 minutes until darkened. Stir in 1 1/2 cups of red lentils, 4 cups veggie broth, 1/2 cup raisins, and a hefty pinch of kosher salt. Cook the lentils for 20 minutes, stirring frequently, until they soften. While this cooks, remove the sweet potatoes from the oven once fully roasted, and let cool. Once cooled, remove the skins and add them to the lentils, stirring it into the pot and breaking it up using the back of your spoon. Stir in 2 tablespoons maple syrup, juice of 1 lemon, and 1 teaspoon toasted sesame oil. Taste and adjust the seasoning, adding more salt if needed. Serve with rice or crusty bread for dipping. Garnish with fresh cilantro and toasted sesame seeds on top.