Dillan DiGiovanni

Sweet, Curried Lentil Stew

RecipesDillan DiGiovanni2 Comments
FullSizeRender-2

The cold has arrived in the Northeast, although without snow. Hmm. Here's a very delicious curried lentil stew to warm you to your bones!

 

Sweet, Curried Lentil Stew

1 cup French or brown lentils, soaked (you can also cut your cooking time by using lentils in a can--buy organic when possible!)

2 large sweet potatoes, chopped 1 small yellow onion, diced 1 Tbsp coconut oil 3 large leaves of collards or chard, washed and sliced thin

 

1 tsp turmeric 1 tsp curry 1 tsp cumin 1/4 esp cardamom 1/4 tsp coriander 1 tsp fresh ginger root, minced 1 large garlic clove, minced 1/2 tsp sea salt

 

In a large soup pot, bring 3 cups water to a boil. Add (previously soaked) lentils, reduce heat to medium and cook until softened. Add sweet potatoes when the lentils are half-cooked. Add more water as needed for desired texture (soup or stew).

In a large saucepan, melt coconut oil over medium heat and cook onions, garlic and ginger in coconut oil until onions are translucent. Add spices and stir until blended well. Simmer for a few minutes.

Add onion/spice mixture to large pot with lentils and sweet potatoes. Add greens and simmer for 15 minutes or until greens are softened.

 

Serve hot and enjoy!