Description
A warm and filling stew made with sweet potatoes, lentils, and coconut milk, perfect for weeknights.
Ingredients
Scale
- 2 large sweet potatoes, peeled and cubed
- 1 can coconut milk — full-fat for creamier broth
- 1 cup kale, chopped
- 1 cup lentils, rinsed — brown or green work best
- 1 onion, chopped
- 2 cloves garlic, minced — fresh only, powder alters taste
- 1 tablespoon ginger, grated — fresh for brightness
- 4 cups vegetable broth
- Salt and pepper to taste
- Olive oil for cooking — not butter, keeps the sauce lighter
Instructions
- In a large pot, heat olive oil over medium heat until it shimmers, then add the chopped onion and garlic and sauté until translucent and soft at the edges.
- Stir in the grated ginger and cook for another minute, the aroma will lift and the kitchen smells brighter.
- Add the cubed sweet potatoes, lentils, and vegetable broth, bring to a boil, then reduce heat and simmer for 20 minutes, or until the lentils and sweet potatoes are tender and the broth has slightly reduced.
- Stir in the coconut milk and chopped kale, and season with salt and pepper, the coconut will make the broth glossy and the kale will begin to wilt.
- Let it cook for another 5–10 minutes until the kale is fully wilted and the stew coats a spoon, then taste and adjust seasoning before serving warm.
Notes
This stew works well for leftovers and can be served with rice, quinoa, or bread. The flavors meld beautifully after a day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stewing
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg