Ingredients
Method
- In a large pot over medium heat, add oil and saute onions until translucent. Add ginger, garlic, chili flakes, coriander, cumin, turmeric.1 tablespoon vegetable or coconut oil, ½ teaspoons chili flakes, ½ teaspoons ground coriander, ½ teaspoons ground cumin, ½ teaspoons ground turmeric, 1 teaspoons ginger minced, 3 garlic cloves minced, 1 small onion
- Add the sweet potatoes to the pot and stir to coat in the spices. Follow with lentils and stir to combine all the ingredients.½ cup brown lentils properly rinsed, 2 medium sweet potatoes
- Pour in the vegetable stock, cover with the lid and bring to a boil.3 ¾ cup vegetable broth
- Reduce the heat to low and simmer until lentils become tender but the potatoes almost cooked.
- Stir in the coconut milk and kale. Add the lime juice. Continue to simmer with closed lid until kale is softened slightly about 3 minutes. Season with salt if needed and simmer for a few minutes more. if needed, squeeze more lime juice, it enhances the soup flavor A LOT!4 cup kale stems removed and leaves chopped, 13.5 ounces (1 can) coconut milk, salt to taste, 1 tablespoon lime juice
- Your stew is ready! Pour into individual bowls and garnish with fresh sliced jalapenos, chili flakes, lime wedges, cilantro. Serve with fresh bread or cornbread.cilantro
Nutrition
Notes
Don’t add salt if you have already salted vegetable stock or add it in the later stage if needed.