Simple, savory, aromatic and chock full of nutrients, this stew is easy to make and cooks up quick in one pot. Winner. *use as much or as little chili pepper flakes as you like. I used 1/4 tsp and found it spicy yum.
1 large onion, chopped
1 large sweet potato, peeled and cubed
1 lb mini potatoes, cut into quarters or 8ths
3-4 carrots, peeled and sliced
2 Tbsp fresh ginger, minced
3 garlic cloves, minced
1/8 to 1/4 tsp dried chili flakes
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground turmeric
2 Tbsp tomato paste
1/2 cup brown or green lentils
4 cups 'no chicken' vegetable broth
1/2 tsp salt
14 oz can coconut milk
1 bunch of kale, destemmed & leaves chopped
1/2 cup cilantro, chopped
1. In a dutch oven/stockpot over medium-high heat with 1 Tbsp oil, sauté onions and carrots until onions translucent, approximately 5 minutes. Season well with salt and pepper. Stir in ginger and garlic and cook for another minute. Add the chili flakes, coriander, cumin, and turmeric. Sauté spices to release aromatics, approximately 1 minute.
2. Add tomato paste, sweet potatoes, potatoes, lentils and broth. Cover and bring to a boil.
3. Once boiling, lower heat and simmer with lid slightly ajar. Cook until lentils tender, approximately 20 minutes.
4. Stir in coconut milk and kale. Cover and continue to simmer the stew until the kale is wilted and bright green, about 5 minutes. Season to taste with additional salt and pepper.
5. Remove from heat, stir chopped cilantro. Let stand 10 minutes before serving.
Recipe adapted from The First Mess