Ingredients:
- 2 tablespoons coconut oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2 large sweet potatoes, peeled and diced into bite-sized cubes
- 1 cup red lentils, rinsed
- 4 cups vegetable broth
- 1 (13.5-ounce) can coconut milk
- 2 cups kale, chopped
- Fresh lime juice (for garnish)
- Fresh cilantro (optional, for garnish)
- Salt and black pepper, to taste
- Optional: 1 teaspoon curry powder or turmeric, 1 pinch of red pepper flakes
Step 1: Sauté the Aromatics
Begin by building layers of flavor. In a large pot, heat 2 tablespoons of coconut oil over medium heat. Coconut oil adds richness and enhances the natural sweetness of the sweet potatoes.
Once the oil is hot, toss in 1 diced onion. Sauté for 3–4 minutes until it becomes soft and translucent. Then, add 3 minced garlic cloves and 1 tablespoon of freshly grated ginger. Stir everything together and cook for another minute until the garlic and ginger become fragrant. Your kitchen will soon be filled with an amazing aroma.
Step 2: Add the Sweet Potatoes and Lentils
Now, it’s time for the hearty ingredients. Peel and dice 2 large sweet potatoes into bite-sized cubes and add them to the pot along with 1 cup of rinsed red lentils. Stir to coat everything with the onion, garlic, and ginger mixture. This helps to infuse the sweet potatoes and lentils with all those savory flavors.
Step 3: Pour in the Broth
With the sweet potatoes and lentils coated, pour in 4 cups of vegetable broth. Stir everything together and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15–20 minutes. During this time, the sweet potatoes will soften, and the lentils will cook down, thickening the stew.
Step 4: Stir in the Coconut Milk
Once the sweet potatoes are tender and the lentils are fully cooked, pour in 1 can of coconut milk. Stir gently to combine. The coconut milk transforms the stew’s texture into a silky, luxurious consistency. Let the stew simmer uncovered for 5 more minutes to allow the flavors to meld.
Pro Tip: For extra spice, add 1 teaspoon of curry powder or turmeric. Want some heat? Stir in a pinch of red pepper flakes!
Step 5: Add the Kale
Stir in 2 cups of chopped kale and cook for 2–3 minutes until the kale wilts but retains its vibrant green color. The kale adds a slight crunch and a nutritional boost. If you prefer a different green, you can swap it out for spinach or Swiss chard.
Step 6: Garnish and Serve
Squeeze fresh lime juice over the stew to add brightness and balance the flavors. Garnish with freshly chopped cilantro if desired. Taste and adjust the seasoning with salt and black pepper.
Ladle the stew into bowls and serve it hot. It’s perfect on its own or paired with crusty bread, quinoa, or rice for a more substantial meal.
A Few Tips for the Best Stew
- Thicker or Thinner? If you like a thicker stew, let it simmer longer uncovered to reduce the liquid. If it’s too thick, add a splash of vegetable broth or water.
- Make It Ahead: This stew tastes even better the next day! Store leftovers in an airtight container for up to 5 days in the fridge or freeze for up to 3 months.
- Protein Boost: To add extra plant-based protein, try adding chickpeas or tofu.
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