Description
This hearty and nourishing stew is the perfect balance of savory and sweet. Packed with nutrient-dense ingredients like sweet potatoes, red lentils, and kale, it’s seasoned with aromatic ginger and creamy coconut milk, making it a comforting meal that’s both healthy and delicious. This vegan and gluten-free dish is perfect for a cozy weeknight dinner or meal prep.
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 medium sweet potatoes, peeled and cubed
- 1 cup dried red lentils, rinsed
- 1 (14-ounce) can coconut milk
- 4 cups vegetable broth
- 1 bunch kale, stems removed and chopped
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes (optional, for heat)
- Salt and pepper to taste
- Juice of 1 lime (optional, for brightness)
- Fresh cilantro for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until soft and translucent.
- Stir in the garlic and fresh ginger, cooking for another minute until fragrant.
- Add the cubed sweet potatoes, lentils, turmeric, cumin, and smoked paprika. Stir to coat the vegetables and lentils with the spices.
- Pour in the vegetable broth and coconut milk, stirring well. Bring the stew to a boil, then reduce heat to a simmer. Cook for 20-25 minutes until the sweet potatoes and lentils are tender.
- Stir in the chopped kale and let it wilt into the stew for about 5 minutes.
- Season with salt, pepper, and red pepper flakes (if using). If desired, squeeze in the lime juice for a bright finish.
- Serve the stew hot, garnished with fresh cilantro.
Notes
- You can substitute spinach or Swiss chard for kale if desired.
- Add more vegetable broth if the stew becomes too thick during cooking.
- Serve with rice, quinoa, or crusty bread for a heartier meal.