Ingredients: |
Ingredients: 1 Tablespoon coconut oil
1 medium yellow onion, diced small
˝ to 1 teaspoon dried chili flakes
˝ teaspoon ground coriander
˝ teaspoon ground cumin
˝ teaspoon ground turmeric
2 inch piece of ginger, peeled and minced
3 garlic cloves, peeled and minced
1˝ pounds (about 2 medium) sweet potatoes, peeled and diced into 1 inch pieces
˝ cup brown lentils
4 cups vegetable stock
1 13.5 ounce can full fat coconut milk
1 small bunch kale, stems removed and leaves chopped (about 4 cups chopped)
sea salt and ground black pepper to taste
GARNISH:
chopped cilantro
chili flakes
lime wedges
nigella seeds
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Directions: |
Directions:Heat a large, heavy-bottomed soup pot over medium heat. Add the coconut oil to the pot and let it melt. Add the onions and stir. Sauté the onions, stirring constantly, until translucent and quite soft, about 5 minutes. Add the chili flakes, coriander, cumin and tumeric. Sauté spices until very fragrant, about 1 minute. Add ginger and garlic and cook for another minute. Add a pinch of salt and pepper.
Add the sweet potatoes and stir to coat in the spices. Add the lentils and stir once more. Season liberally with salt & pepper. Add the vegetable stock and stir, scraping up any browned bits on the bottom of the pot. Place the lid on top of the pot and bring to a boil.
Once the stew is boiling, lower the heat to a simmer and set the lid askew on top of the pot so that there's a couple of inches available for steam to escape. Simmer until the sweet potatoes are almost falling apart and the lentils are tender, about 30 minutes. The liquid should also be released by about a third.
Add the coconut milk and kale to the pot and stir. Place the lid on top and continue to simmer until the kale is wilted and bright green, about 3-4 minutes. Season again with salt and pepper. Bring the stew back up to a strong simmer and check for seasoning. Adjust with more salt, pepper, chili etc., if needed.
Serve with desired garnish. |
This recipe for Ginger Sweet Potato and Lentil Stew is from