Description
A hearty and comforting stew featuring sweet potatoes, red lentils, kale, and creamy coconut milk, simmered with aromatic spices for a nourishing one-pot meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 3 medium sweet potatoes, peeled and cubed
- 1 cup red lentils, rinsed
- 4 cups vegetable broth
- 1 (14-ounce) can full-fat coconut milk
- 1 bunch kale, stems removed and leaves chopped
- 2 tablespoons tomato paste
- 2 tablespoons soy sauce or tamari
- 1 tablespoon maple syrup
- Salt and black pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- 1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes.
- 2. Add the minced garlic, grated ginger, cumin, coriander, turmeric, smoked paprika, and cayenne if using. Stir well and cook for 1 minute until fragrant.
- 3. Stir in the tomato paste and cook for another minute.
- 4. Add the cubed sweet potatoes and rinsed red lentils to the pot. Pour in the vegetable broth, scraping up any browned bits from the bottom.
- 5. Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 20–25 minutes, until the lentils are tender and the sweet potatoes are fork-tender.
- 6. Stir in the coconut milk and soy sauce (or tamari) and maple syrup. Allow the stew to simmer uncovered for another 5–10 minutes, until slightly thickened.
- 7. Add the chopped kale and stir until it wilts into the stew, about 3–5 minutes.
- 8. Season generously with salt and pepper to taste. Serve hot, garnished with fresh cilantro if desired.
Notes
Make it heartier with toasted pumpkin seeds on top. If you don’t have kale, use spinach or Swiss chard. Leftovers keep well refrigerated for up to 5 days.
Nutrition
- Calories: 372 kcal
- Sugar: 10 g
- Fat: 15 g
- Carbohydrates: 50 g
- Protein: 12 g