Serving Size: 1
Cooking Time: 25 minutes
Ingredients:
- ½ cup Lentils, soaked overnight
- 1 cup Low Sodium Vegetable Broth or Water
- 1 cup diced Sweet Potatoes
- ½ tsp grated Ginger
- ½ can diced Tomatoes
- ½ tsp ground Cumin
- ½ tsp ground Coriander
- ½ tsp ground Turmeric
- ¼ tsp ground Cinnamon
- 30 grams Kale
- Salt and Pepper, to taste
- ¼ cup chopped fresh Cilantro or Parsley for garnish
Cooking Method:
- In a pot or large saucepan, combine the lentils and vegetable broth or water. Bring to a boil, then reduce heat and let it simmer for 20-25 minutes or until the lentils are tender.
- While the lentils are cooking, heat a pan over medium heat. With a splash of water, add the ginger and sauté for 2-3 minutes until softened.
- Add the diced sweet potatoes, diced tomatoes, cumin, coriander, turmeric, cinnamon, salt, and pepper. Cook for 2-3 minutes, stirring frequently.
- Add the sweet potato mixture to the lentils and stir well.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes, or until the sweet potatoes are cooked through and the sauce has thickened.
- Add the chopped Kale leaves and let them wilt down.
- Remove from heat and let it cool for a few minutes before serving.
- Enjoy the stew with cooked grains of choice!
