what you need
1 tablespoon coconut oil
1 onion, diced
(optional) 1-2 shallots, diced
1 tablespoon dried chili flakes or 1 hot chili, minced
1/2 teaspoon coriander
1/2 teaspoon cumin
1 teaspoon turmeric
1 small knob of fresh ginger root, minced or grated
1 garlic clove, minced or grated
1 extra large sweet potato, peeled and diced (option here to sub some sweet potato for carrot)
1/2 cup French lentils
4 cups vegetable broth
1 can (13 oz) coconut milk (I used slightly less than 1 can)
1 bunch of kale, swiss chard, or mustard greens, de-ribbed and cut into thin strips
Fresh cilantro, lime wedges, naan wedges, and more chili flakes to garnish
how to make it
Melt the coconut oil over medium heat on the stove in a Dutch oven. Add the onion and the shallots, and sauté until translucent, ~3-5 minutes. Add the chili flakes, spices, ginger, garlic, plus a hefty pinch of salt. Let sit in pot for another ~1 minute, then stir, scraping any brown bits up off the bottom.
Add the sweet potatoes/carrots and lentils, stirring everything to combine. Once combined, add the vegetable broth and simmer, covered, for 30 minutes. After 30 minutes, check to ensure the sweet potatoes are tender.
Add the coconut milk and the kale to the pot, and simmer another 5 minutes. Spoon into bowls and top with fresh cilantro, a squeeze from a lime wedge, and more chili flakes.
Note: I like to buy store-bought naan; cut it into strips or wedges; top with olive oil, salt, and black pepper; and broil for a few minutes in the oven, flipping once. This makes nice little crispy strips to garnish any stew!
🌶🧅🍲
