By Eve Fox, Garden of Eating
Serves 6-8
2 medium or 1 large red onion, chopped
4 cloves of garlic, minced or pressed
4 cups of cubed sweet potatoes or yams
3 carrots, sliced or chopped
2 cups of lentils, rinsed and drained
2 pints vegetable stock
2-3 teaspoons chopped or minced fresh ginger
1 bunch of fresh cilantro, leaves rinsed and chopped
1 bunch of kale or chard, ribs removed, leaves coarsely chopped
Juice of 1 lime
1 can coconut milk
Sea salt and freshly ground black pepper to taste
2 tablespoons curry powder or garam masala
2 tablespoons cumin
A pinch of red pepper flakes
2 tablespoons olive or coconut oil
1. Heat the oil over medium heat in a large soup pot or Dutch oven and sauté the onions, garlic and ginger for 10 or so minutes until translucent.
2. Add the cubed sweet potatoes, carrots, curry powder, cumin, and red pepper flakes and sauté for another 5 minutes or so before adding the lentils, coconut milk, kale or chard, vegetable stock and most of the cilantro (reserve a little to use as a garnish for the stew.)
3. Bring to a simmer then turn the heat down a bit and cook, covered, over medium-low heat for 40-45 minutes until the lentils and vegetables are just tender. Add the lime juice and stir well before seasoning to taste with the salt and pepper. You can also add a little sugar if you like. Serve hot over rice topped with whole milk yogurt and fresh cilantro.
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