- 1 tablespoon coconut oil
- 1 medium yellow onion, diced
- 1 teaspoon dried chili flake
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon ground turmeric
- 2-inch piece fresh ginger, peeled and minced or grated
- 3 cloves garlic, peeled and minced
- Salt and ground black pepper, to taste
- 1.5 lbs. sweet potatoes, peeled and diced into 1-inch pieces
- ½ cup brown lentils, picked over
- 14.5 oz. fire-roasted diced tomatoes
- 3 cups vegetable stock
- 13.5 oz. can full fat coconut milk
- 1 small bunch kale, stems removed and leaves chopped
Heat a large soup pot over medium heat. Add the coconut oil to the pot and let it melt. Add the onions to the pot and stir. Sauté the onions, stirring occasionally, until translucent and quite soft, about 5 minutes. Add the chili flakes, coriander, cumin, and turmeric. Sauté the mixture until very fragrant, about 1 minute. Add the ginger and garlic to the pot and cook for another minute. Add a pinch of salt and pepper.
Add the sweet potatoes to the pot and stir the pot to coat the potatoes in the spices. Add the lentils and diced tomatoes to the pot and stir. Season everything with salt and pepper. Add the vegetable stock and stir, scraping up any browned bits from 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 maintain 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 almost falling apart and the lentils are tender, about 30 minutes.
Add the coconut milk and kale to the pot and stir. Place the lid on top and continue to simmer the stew until the kale is wilted and bright green, about 3-4 minutes. Adjust the stew with more salt, pepper, chili etc. if necessary before serving.
- Yields: 6-8 servings
- Preparation Time: 50 minutes