Ginger Lentil Stew

Ginger Lentil Stew 💛 The coconut milk and sweet potatoes bring a natural sweetness, while fresh minced ginger adds a vibrant flavor boost. Lentils are nutrient powerhouses—packed with protein, quick-cooking, and great at absorbing spices, herbs, and broths—so they easily take on rich, comforting flavors without much effort. This dish is also a delicious way to enjoy more ginger and turmeric; ingredients often celebrated for their antioxidant and anti-inflammatory properties. I personally love this stew served with a scoop of jasmine rice, fresh cilantro leaves and some lime wedges. 

 Ginger Lentil Stew 

Ingredients: 

1 medium yellow onion, diced 

½ to 1 teaspoon dried chili flakes 

½ teaspoon ground coriander 

½ teaspoon ground cumin 

½ teaspoon ground turmeric 

2-inch piece fresh ginger, peeled and minced 

4 cloves of garlic, peeled and minced 

Salt and pepper to taste 

2 medium sweet potatoes, peeled and diced 

½ cup green lentils

4 cups vegetable broth 

13.5 ounce can coconut milk 

Optional garnish: chopped cilantro and lime wedges

 

Directions: 

1.     In a large pot, add a splash of water over medium heat.  Add the onions and sauté, stirring occasionally, until translucent and soft, about five minutes.  Add the chili flakes, cumin, coriander, and turmeric. Sauté spices until fragrant, about one minute.  Add the ginger and garlic to the pot and cook for another minute.  Add salt and pepper to taste. 

2.     Add the sweet potatoes to the pot and stir to coat in the spices.  Add the lentils to the pot and stir.  Add the vegetable broth and stir.  Place the lid on top and bring to a boil.

3.     Once the stew is boiling, lower the heat to a simmer and set the lid slightly askew on top of the pot so there is room for the steam to escape. Simmer until sweet potatoes and lentils are tender, about 25 to 30 minutes. 

4.     Add the coconut milk and kale to the pot and stir.  Remove from heat. Let the soup sit for a few minutes to allow the kale to wilt before serving.  

5.     Serve the stew with rice and garnish with fresh chopped cilantro and lime wedges.