Red Lentil Coconut Stew
Inspired but Indian curries, this hearty stew is protein-rich, high in antioxidants and beta carotene as well as rich in flavor. Sweet potatoes pair well with red lentils to give a smooth sweet taste to go along with the spice that Indian cuisine is known for.
- 1 sweet potato
- 1 red pepper
- ½ cup red lentil
- 1 garlic cloves
- 1 tsp coconut oil
- 1 inch fresh ginger minced
- curry powder to taste
- ½ can organic unsweetened coconut milk
- In a sauce pot sauté the garlic, spices and fresh ginger in coconut oil.
- Add the sweet potatoes diced and the minced red pepper and coat them with the spices. Cook 5 minutes.
- Add the coconut milk and the (washed) red lentils with ½ cups of water (or more for a more soupy stew). Cook for 20 minutes. Serve with fresh cilantro and cracked pepper or cayenne pepper.
