Créé avec l’IA
Golden Lentil, Sweet Potato and Kale Stew
55 min 531 kcal par portion Facile
Ingrédients
4 Portions
- Dry green lentils350 g
- Sweet potatoes750 g
- Canned diced tomatoes800 g
- Kale300 g
- Yellow onion250 g
- Extra virgin olive oil30 ml
- Garlic20 g
- Ground turmeric10 g
- Fresh ginger25 g
- Ground cumin8 g
- Low-sodium vegetable stock1,5 l
- Lemon120 g
Instructions
- 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
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
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
Add the garlic, ginger, ground turmeric, and ground cumin. Cook for 1 minute, stirring continuously, until fragrant.
- 5
Add the diced tomatoes with their juices and cook for 3–4 minutes, stirring occasionally.
- 6
Stir in the rinsed lentils, sweet potatoes, and vegetable stock. Increase the heat and bring the mixture to a boil.
- 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
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.
