Name: Ginger Sweet Potato Lentil Stew
Prep time: 19 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Ingredients: 1 tablespoon coconut oil; 1 medium yellow onion (small dice); 0.5 teaspoon dried chili flakes; 0.5 teaspoon ground coriander; 0.5 teaspoon ground cumin; 0.5 teaspoon ground turmeric; 2 piece fresh ginger (peeled and minced); 3 cloves garlic (peeled and minced); null null salt (to taste); null null ground black pepper (to taste); 1.5 lbs (690 grams) sweet potatoes (peeled and diced into 1-inch pieces); 0.5 cup dry brown lentils (picked over); 4 cups vegetable stock; 13.5 oz (400 ml) can full fat coconut milk; 1 bunch kale (stems removed and leaves chopped (about 4 packed cups of chopped kale)); null null chopped cilantro; null null extra chili flakes; null null lime wedges; null null nigella seeds

Instructions

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1

Heat a large, heavy-bottomed soup pot over medium heat. Add the coconut oil (1 tbsp) to the pot and let it melt. Add the yellow onion (1 medium) to the pot and stir. Saute the onions, stirring occasionally, until translucent and quite soft, about 5 minutes.
2

Add the [0.5-1 tsp dried chili flakes], ground coriander (0.5 tsp), ground cumin (0.5 tsp), and ground turmeric (0.5 tsp). Saute spices until very fragrant, about 1 minute.
3

Add the [2-inch piece fresh ginger] and garlic (3 cloves) to the pot and cook for another minute. Add a pinch of [salt] and [ground black pepper].
4

Add the sweet potatoes (1.5 lbs) to the pot and stir to coat in the spices. Add the dry brown lentils (0.5 cup) to the pot and stir once more. Season everything liberally with [salt] and [ground black pepper].
5

Add the vegetable stock (4 cups) 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.
6

Once the stew is boiling, lower the heat to a simmer. Keep simmering until the [sweet potatoes] are almost falling apart and the [lentils] are tender, about 30 minutes. The liquid should also be reduced by almost a third.
7

Add the can full fat coconut milk (13.5 oz) and kale (1 bunch) 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.
8

Season the stew again with [salt] and [ground black pepper]. Bring the stew back up to a strong simmer and check for seasoning. Adjust with more [salt], [ground black pepper], [dried chili flakes] etc. if necessary.
9

Serve hot with [chopped cilantro], [extra chili flakes], [lime wedges] to squeeze on top, and [nigella seeds] (if using).