Curried Lentil Stew with Sweet Potatoes and Kale

 

A package of assorted heirloom lentils in my pantry was calling me and I came up with this dish, because it also included sweet potatoes and coconut milk--a combination that I was recently told was terrific together. The result--a creamy, super flavorful dish that is also light and super healthy! This is a complete meal, but you can also add some nice crusty bread.

Serves 4

2 tablespoons olive oil

2” piece of ginger, finely chopped

6 garlic cloves, finely chopped

2 medium sized sweet potatoes, diced

1 medium kale, cut chiffonade

1 large shallot or scallion, finely chopped

2 carrots, peeled and diced

1 tablespoon curry

1 can unsweetened coconut milk

 4 cups water

1 cup dried lentils, rinsed and picked over

1/3 cup coarsely chopped dried cherries

3 tablespoons cilantro stems, finely chopped and leaves for garnish

Heat oil in a pot over medium heat and add garlic, ginger, shallot, lentils, potatoes and carrots. Stir often until soften, about 7 minutes. Add curry and stir until fragrant, 1 minute.

Add salt, ¾ can coconut milk, water and bring to boil. Cover and let simmer, about 10 minutes or until lentils and potatoes are soft. Add kale for another minute or two, add cherries, saving a few for garnish and cilantro stems. Ladle soup in bowl, swirl in remaining coconut milk in 4 bowls and add cilantro and cherries as garnish.