ww-Gingered Sweet Potato and Coconut Milk Stew with Lentils and Kale

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:

1. 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.
2. Add the minced garlic, ginger, chili flakes, turmeric, and ground cumin. Cook for an additional 2 minutes until the spices become fragrant.
3. Add the diced sweet potatoes and cook for about 5 minutes, stirring occasionally.
4. Rinse the lentils and add them to the pot, along with the chopped kale. Stir well to combine.
5. 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.
6. 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.
7. Taste and adjust the seasoning if necessary.
8. Serve the stew hot, garnished with a little extra chopped fresh coriander or a squeeze of lime if desired.