Description
A hearty stew featuring sweet potatoes and lentils, infused with spices for a vibrant flavor.
Ingredients
Scale
- 2 medium Sweet Potatoes
- 2 tablespoons Olive Oil
- 1 medium Shallot
- 2 cloves Garlic
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 0 teaspoon Caraway Seeds
- 2 tablespoons Tomato Paste
- 2 tablespoons Harissa
- 1 cup French Lentils
- 3 cups Vegetable Stock
- 1 can Coconut Milk
- 2 cups Kale
- Sea Salt
- Ground Black Pepper
- 0 cup Fresh Cilantro
- 2 wedges Lemon or Lime
Instructions
- Preheat your oven to 400°F (200°C). Prick holes in the sweet potatoes with a fork and bake for about 1 hour.
- In a large saucepan, heat olive oil over medium heat. Add minced shallots and sauté for 5–6 minutes until translucent.
- Mix in minced garlic, ground cumin, coriander, and caraway seeds for an additional 30 seconds.
- Stir in tomato paste and harissa, cooking for 1–2 minutes until aromatic.
- Add rinsed French lentils, vegetable stock, and coconut milk. Season with salt and pepper, bring to a boil, then reduce to simmer for 25 minutes.
- Incorporate finely chopped kale, stirring gently to wilt for 3–5 minutes.
- Split the baked sweet potatoes open and spoon in the lentil mixture. Garnish with cilantro and serve with lemon or lime wedges.
Notes
- Feel free to substitute the olive oil with a neutral oil if desired.
- You can use onion instead of shallots if needed.
- Garlic powder may replace fresh garlic.
- Caraway seeds can be omitted from the recipe).
- Use fresh tomatoes as an alternative for tomato paste.
- Fresh herbs like parsley or mint can substitute cilantro.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Dish
- Method: baking, sautéing, simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg