Heat 1 T oil in large, heavy-bottomed soup pot over medium heat. Add the onions. Sauté onions until translucent and soft, about 5 mins. Add the chili flakes, coriander, cumin, and turmeric. Sauté spices until very fragrant, about 1 minute. Add the ginger and garlic, cook for another minute.
Add the sweet potatoes, stir to coat. Stir in the lentils. Carefully add the vegetable stock, stirring to scrape up any browned bits from the bottom of the pot. Cover and bring to a boil.
Lower the heat to a simmer and set the lid slightly askew to allow steam to escape. Simmer until the sweet potatoes are very soft and lentils are tender, about 30 mins. The liquid should be reduced by almost a third.
Stir in the coconut milk, then add kale. Cover and continue to simmer, until kale is wilted and bright green about 3-4 minutes, simmer stew to heat through. Adjust seasonings to taste.
Serve with chopped cilantro, extra chili flakes, or lime wedges, if desired.
Use heart-healthy oil and light coconut milk to avoid unhealthy saturated fats.
Chard or collard greens can replace kale.
Serve with Naan bread, whole wheat pita, interesting bread of your choice or over rice.
Heat 1 T oil in large, heavy-bottomed soup pot over medium heat. Add the onions. Sauté onions until translucent and soft, about 5 mins. Add the chili flakes, coriander, cumin, and turmeric. Sauté spices until very fragrant, about 1 minute. Add the ginger and garlic, cook for another minute.
Add the sweet potatoes, stir to coat. Stir in the lentils. Carefully add the vegetable stock, stirring to scrape up any browned bits from the bottom of the pot. Cover and bring to a boil.
Lower the heat to a simmer and set the lid slightly askew to allow steam to escape. Simmer until the sweet potatoes are very soft and lentils are tender, about 30 mins. The liquid should be reduced by almost a third.
Stir in the coconut milk, then add kale. Cover and continue to simmer, until kale is wilted and bright green about 3-4 minutes, simmer stew to heat through. Adjust seasonings to taste.
Serve with chopped cilantro, extra chili flakes, or lime wedges, if desired.
Use heart-healthy oil and light coconut milk to avoid unhealthy saturated fats.
Chard or collard greens can replace kale.
Serve with Naan bread, whole wheat pita, interesting bread of your choice or over rice.
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