Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 can coconut milk
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 cup kale, chopped
- 1 cup lentils, rinsed
- 4 cups vegetable broth
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and garlic, and sauté until soft.
- Stir in ginger and sweet potatoes, cooking for another 5 minutes.
- Add lentils and vegetable broth, bring to a boil.
- Reduce heat, simmer for about 20 minutes or until lentils are tender.
- Stir in coconut milk and kale. Cook for an additional 5 minutes.
- Season with salt and pepper to taste before serving.
Notes
Use pre-peeled and diced sweet potatoes for quicker prep. Store leftovers in airtight containers. This stew freezes well.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stewing
- Cuisine: Vegetarian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 7g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg