Golden Lentil, Sweet Potato and Kale Stew

Instructions

1. 1

   Rinse the green lentils thoroughly under cold running water and drain. Peel the sweet potatoes and cut them into approximately 2 cm cubes.

2. 2

   Dice the yellow onion, mince the garlic, and peel and finely grate the fresh ginger. Remove the tough stems from the kale and roughly chop the leaves.

3. 3

   Heat the extra virgin olive oil in a large, heavy-bottomed pot over medium heat. Add the onion and cook for 6–8 minutes, stirring occasionally, until softened and lightly golden.

4. 4

   Add the garlic, ginger, ground turmeric, and ground cumin. Cook for 1 minute, stirring continuously, until fragrant.

5. 5

   Add the diced tomatoes with their juices and cook for 3–4 minutes, stirring occasionally.

6. 6

   Stir in the rinsed lentils, sweet potatoes, and vegetable stock. Increase the heat and bring the mixture to a boil.

7. 7

   Reduce the heat to low, partially cover the pot, and simmer for 30–40 minutes. Stir occasionally and cook until the lentils are tender and the sweet potatoes are soft but retain their shape.

8. 8

   Add the chopped kale and simmer uncovered for another 5–8 minutes, until the kale is tender. If the stew becomes too thick, add a small amount of water or additional stock.

9. 9

   Juice the lemon, stir the juice into the stew, and remove the pot from the heat. Taste and adjust the seasoning if desired.

10. 10

    Let the stew rest for 5 minutes, then ladle it into bowls and serve hot.