Weight Loss StoriesWeight Watchers Recipes
ww-Gingered Sweet Potato and Coconut Milk Stew with Lentils and Kale
![75dcc78e9a4832965b0a77077ebc7c85](https://i0.wp.com/dieter24.com/wp-content/uploads/2023/10/75dcc78e9a4832965b0a77077ebc7c85.jpg?resize=564%2C470&ssl=1)
Ingredients:
Produce:
- 1/2 cup Brown lentils
- 1/2 tsp Chili flakes, dried
- 1/2 tsp Coriander, ground
- 3 cloves Garlic, minced
- 1 2-inch piece Ginger, fresh, minced
- 1 small bunch Kale, stems removed and chopped
- 1 1/2 lbs Sweet potatoes, peeled and diced
- 1 Yellow onion, medium, chopped
Canned Goods:
- 1 13.5 oz (400 ml) can Light coconut milk (to reduce the overall SmartPoints)
- 4 cups Vegetable stock (use low-sodium if available)
Baking & Spices:
- 1/2 tsp Turmeric, ground
- 1/2 tsp Cumin, ground
- Sea salt and ground black pepper, to taste
Oils & Vinegars:
- 1 tbsp Coconut oil
Instructions:
- In a large pot, heat the coconut oil over medium heat. Add the chopped onion and cook for about 5 minutes, or until it becomes translucent.
- Add the minced garlic, ginger, chili flakes, turmeric, and ground cumin. Cook for an additional 2 minutes until the spices become fragrant.
- Add the diced sweet potatoes and cook for about 5 minutes, stirring occasionally.
- Rinse the lentils and add them to the pot, along with the chopped kale. Stir well to combine.
- Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for about 20-25 minutes, or until the sweet potatoes and lentils are tender.
- Stir in the light coconut milk and coriander. Season with salt and pepper to taste. Simmer for an additional 5-10 minutes to heat through.
- Taste and adjust the seasoning if necessary.
- Serve the stew hot, garnished with a little extra chopped fresh coriander or a squeeze of lime if desired.