Sweet Potato, Kale and Lentil Stew - serves 4-6

I first made this sweet potato stew last winter. I got the inspiration from a recipe on “the first mess”, a vegan blog. It was so good that it really only needed minor alterations to make it perfect in my book. The spices were delicious, it just needed to be “kicked up a notch”. I think you will agree that this stew is warming, filling and satisfying. It is so good, that I can’t stop eating it. So I won’t!

Image from featherstonenutrition.com

Ingredients:

1 Tbsp. Avocado oil

1 medium onion, small dice

1⁄2 tsp. crushed red pepper

1 tsp. coriander

1 tsp. ground cumin

2 tsp. turmeric

2-inch piece fresh ginger, peeled and minced (about 2 generous Tbsp)

4 garlic cloves, peeled and minced

2 lbs. sweet potatoes, peeled and dice into 3⁄4 inch chunks

1⁄2 cup brown lentils

4 cups vegetable stock

1 - 13.5oz. can coconut milk (not light)

1 lime

1 small bunch of kale, stems removed, leaves chopped

Kosher salt and black pepper to taste

Cilantro for garnish

Directions:

1. Heat a large, heavy-bottomed pot over medium heat. Once hot, add the avocado oil,

   diced onions and a sprinkling of kosher salt. Stir occasionally until translucent and soft,

   3-5 minutes.

2. Add the chili flakes, coriander, cumin, and turmeric. Stir into onions for about 1 minute

   until spices bloom and become fragrant. Add the ginger and garlic, cooking for another

   minute until these become fragrant.

3. Add the sweet potatoes and lentils to the pot and stir to coat them in the spices.

   Sprinkle with salt and pepper. Add the vegetable stock and stir, scraping up any

   browned bits on the bottom of the pot and raise heat, bringing it to a boil.

4. Once the stew is boiling, lower the heat to a simmer. Simmer stew for about 30

   minutes until the sweet potatoes are almost falling apart and the lentils are tender. The

   liquid should also reduce by about half. If reducing too quickly, place lid on pot and

   continue to simmer covered until potatoes are tender.

5. Add the coconut milk to the pot and stir to combine. Potatoes will be breaking down

   and thickening the stew. Add kale to pot and stir until the kale is wilted and bright

   green, about 3-4 minutes. Taste and adjust salt, pepper and chili as needed.

6. Serve the stew hot with chopped cilantro, extra crushed red pepper, and lime wedges.