Sweet Potato and Kale Lentil Stew

 

Looking for a hardy, vegan dish to warm you up this winter?  This is the stew for you! 

This stew uses red lentils which are loaded in protein, iron, fiber and anti-oxidants.  The red lentils make the stew incredibly hardy….you won’t be missing meat in this dish!  The sweet potatoes and carrots provide a subtle sweetness that pairs perfectly with the mix of turmeric, cumin, ginger and garlic.  This stew only takes about 30 minutes to whip up which makes it perfect for any weeknight dinner, especially Meatless Monday!  You will be left feeling full and satisfied with out all the calories.  The recipe makes about 8 servings leaving you with the perfect lunch to heat up throughout the work week.  The flavors just improve the next day.  You can also freeze the left overs for a later date! 

 

 

Sweet Potato and Kale Lentil Stew

adapted from this recipe

 

3 tablespoon of coconut oil

1 red onion, finely chopped

4 carrots, sliced into thin coins

2 celery ribs, finely chopped

3 garlic cloves, minced or finely chopped

2 cups of red lentils (rinsed)

1 tablespoon of cumin

½ tablespoon of coriander

1 teaspoon of red chili flakes or for more heat cayenne pepper (optional)

½ tablespoon of turmeric

1 inch of peeled ginger, finely chopped

6 cups of water

1 sweet potato, peeled and finely diced

1 bunch of dino/black kale

1 tablespoon of fresh lemon juice

Salt/pepper to taste

Fresh chopped cilantro or flat leaf parsley for garnish (optional)

 

1. In a large pot, melt coconut oil over medium heat.   Once oil is hot, add onion and season with salt and pepper. Sauté for 4-5 minutes or until soft.
2. Add carrots & celery to pot and cook for an additional 3 minutes. Add garlic and sauté for an additional minute.
3. Add lentils to pan and allow them to toast in the oil for about 2 minutes. Add cumin, turmeric, ginger, coriander, and chili/cayenne pepper and continue to toast for another minute or until fragrant.
4. Add water, a big pinch of salt and pepper and bring to a boil. Reduce to a very low heat and gently simmer (uncovered) for 10 minutes.
5. Carefully stir in sweet potato and kale then simmer for another 10-15 minutes until the lentils are soft, but not too mushy. Stir in lemon juice and adjust seasoning with salt and pepper to your liking before serving. Garnish with cilantro or parsley if desired.

 

Making a batch of this delicious Sweet Potato and Kale Lentil Stew?  Let me know by commenting below or using the hashtag #eatmovelivelove on Facebook, Twitter, or Instagram!  I would love to hear how it turned out!