Ingredients: |
Ingredients: 1 Tbsp. coconut oil
1 medium yellow onion, finely diced
˝-1 tsp. dried chili flakes (I use crushed red pepper)
˝ tsp. ground coriander
˝ tsp. ground cumin
˝ tsp. ground turmeric
2-inch piece fresh ginger, peeled and minced (can use minced ginger from the jar)
3 cloves garlic, peeled and minced (I always double)
sea salt and ground black pepper, to taste
1 ˝ lbs. sweet potatoes, peeled and diced into 1-inch pieces
˝ C brown lentils
4 C vegetable stock
(1) 13.5-oz can full fat coconut milk
1 small bunch kale, stems removed and leaves chopped (about 4 cups chopped kale)
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Directions: |
Directions:Heat a large, heavy-bottomed pot over medium heat. Add the coconut oil and let it melt. Add the onions and sauté, stirring occasionally until translucent and soft (about 5 minutes). Add the chili flakes, coriander, cumin, and turmeric. Sauté spices until fragrant (about 1 minute). Add the 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 everything liberally with salt and 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 slightly askew on top of the pot so that there’s a couple inches available for steam to escape. Simmer until the sweet potatoes are soft and the lentils are tender (about 30 minutes). The liquid should also be reduced by almost 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). Bring the stew back up to a strong simmer and check for seasoning. Adjust with more salt, pepper, chili etc. if necessary.
Serve hot with chopped cilantro, extra chili flakes, and/or lime wedges if desired.
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