Coconut Lentils with Sweet Potato and Kale
When combined with coconut milk, red lentils transform into a creamy and coconutty dish. The addition of sweet potato adds heartiness and sweetness, plus the curly kale adds a pop of color.
I often make this dish when dining with those who typically eat meat because this dish is super filling, flavorful and objectively delicious.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Ingredients:
- 1 large sweet potato, medium diced (400g)
- 2 cloves garlic, peeled and minced (10g)
- ½ yellow onion, diced (100g)
- 1 tsp turmeric
- 1 medium head curly kale, de-stemmed and roughly chopped (about 4 cups or 250g)
- 4 tbsp. water (as needed)
- 1 ½ cups red lentils (300g)
- 1 (13.5oz) can coconut milk
- 2 cups water or vegetable stock
- 1 tsp salt
- ½ tsp pepper
Directions:
1. Preheat oven to 350°F. Rinse and chop your veggies. Medium dice the sweet potato and transfer to baking dish or tray. Season with salt and pepper and bake in the over for 35-40 minutes, or until tender and cooked through.
2. While the sweet potato is baking, heat a large pot or dutch oven over medium heat. Add in the minced garlic, diced onion and turmeric and cook until translucent, about 3-5 minutes. Add in chopped kale and cook an addition 2-3 minutes, until kale is dark green in color and slightly wilted. If you find that the vegetables are sticking to the pan, add in 1 tbsp. of water at a time, as needed.
3. Add in red lentils, canned coconut milk and water or stock. Bring to gentle simmer and cook for 5 minutes, or until lentils are tender.* Remove from heat. Stir in cooked sweet potato.
4. Season salt and pepper to taste. Feel free to add more turmeric or even some chili powder for a little heat. Serve immediately or store in an airtight container in the fridge for up to one week, or freeze for later use.
Tips and Tricks:
*Be careful not to overcook your lentils! (this is easy to do).
