Preparing the Ingredients
Chop the Vegetables: Begin by peeling and dicing the sweet potatoes into 1-inch pieces. Dice the onion finely, mince the garlic, and ginger. Remove the stems from the kale and chop the leaves roughly.
Measure the Spices: Measure out the dried chili flakes, ground coriander, cumin, and turmeric. This will streamline the cooking process.
Sautéing the Aromatics
Heat the Oil: Heat a large, heavy-bottomed soup pot over medium heat. Add the coconut oil and let it melt completely.
Cook the Onions: Add the diced onions to the pot. Sauté, stirring occasionally, until the onions become translucent and soft, about 5 minutes.
Add the Spices: Stir in the dried chili flakes, ground coriander, ground cumin, and ground turmeric. Sauté for about 1 minute until the spices are very fragrant.
Add Ginger and Garlic: Add the minced ginger and garlic to the pot. Cook for another minute, stirring constantly to prevent burning. Add a pinch of sea salt and ground black pepper.
Building the Stew
Add Sweet Potatoes: Add the diced sweet potatoes to the pot. Stir well to coat them in the spices and aromatics.
Add Lentils: Stir in the brown lentils, ensuring they are well distributed.
Season: Season the mixture liberally with salt and pepper to taste.
Add Stock: Pour in the vegetable stock, stirring to scrape up any browned bits from the bottom of the pot. These bits add extra flavor to the stew.
Bring to Boil: Place the lid on the pot and bring the stew to a boil.
Simmering
Simmer the Stew: Once boiling, reduce the heat to a simmer. Set the lid slightly askew on the pot to allow steam to escape. Simmer until the sweet potatoes are almost falling apart and the lentils are tender, about 30 minutes. The liquid should reduce by almost a third.
Final Touches
Continue Reading in next page
