Description
A hearty lentil and sweet potato stew that is packed with flavor and nutrition.
Ingredients
Scale
- 1 cup dried green or brown lentils, rinsed
- 2 medium Japanese sweet potatoes, peeled and diced
- 2 cups chopped kale, stems removed
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 cup coconut milk
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat olive oil in a large skillet or pan over medium heat. Add diced onion and cook for 3-4 minutes until translucent.
- Stir in minced garlic and cook for another 1 minute until fragrant.
- Add diced Japanese sweet potatoes, rinsed lentils, thyme, salt, and black pepper. Mix well to combine.
- Pour in vegetable broth and coconut milk. Bring to a simmer, then reduce heat to low. Cover and cook for 25-30 minutes, stirring occasionally, until the lentils and sweet potatoes are tender.
- Stir in the chopped kale and cook for another 5 minutes until wilted and bright green. Taste and adjust seasoning as needed. Serve warm.
Notes
- This stew can be served with crusty bread for a complete meal.
- Feel free to add other vegetables like carrots or bell peppers for additional nutrition.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 10g
- Cholesterol: 0mg