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Writer's pictureSophie

Sweet Potato & Red Lentil Stew

A creamy and soul warming dish with plenty of winter kale and spices. Here, smokey and spicy chili powder (or flakes) is a crucial ingredient. It balances the inherent sweetness of the sweet potatoes and coconut milk to create something utterly delicious.




 

Ingredients (generously serves 8)

 

1 large onion, diced

3 cloves garlic, minced


2 stalks of celery, cubed

4 medium carrots, cubed

1/2 - 1 tsp chili flakes or chili powder

1/2 tsp cumin

1/2 tsp coriander

1/2 tsp turmeric

2" piece of ginger, minced


1 large sweet potato, cubed (about 700g)

400g red lentils, rinsed

2 vegetable bullion cubes

5-7 cups of water


1 can coconut milk (400ml)

small bunch of kale

1-2 Tbs lemon juice


 

Instructions

 

1. Heat up some oil in a large pot, saute the onion until translucent, then add the garlic and cook until golden. Add the celery, carrots and spices and cook for another 2 minutes. Pour in the sweet potato, lentils, bullion and water. Bring everything to a boil, then reduce the heat, cover the pot, and cook at a simmer for 30 minutes or until the sweet potato and lentils are tender.

2. Stir in the coconut milk and kale, let the kale wilt for 3 minutes, then take the pot off the heat and stir in the lemon juice. Taste and season with salt, pepper and extra chili flakes/powder. Serve with toasted bread and some fresh cilantro or vegan sour cream.




 

Inspiration from: The First Mess


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