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This is a real comfort meal for the cooler nights, this recipe was shared by Lindy.


Lentil, Kale and Sweet Potato Stew πŸ˜‹

1 can low sodium diced tomatoes
2 cups low sodium chicken broth (or veggie broth)
1 cup lentils, dried green
1 large sweet potato, cut into small cubes
1 yellow onion, diced
1 green or red pepper, diced
1 tbsp curry powder
Pinch garam masala, cumin (optional)
3 cloves garlic
1 bunch kale, coarsely chopped
2 cups water (more or less, depending on if you want it soupier or stew)
1 small zucchini, quartered and diced (optional)

Saute onion in a small amount of olive oil (add a splash of water if things start to stick). Add sweet potato, garlic, and curry powder after 3 minutes. Saute for about 5 more minutes, until everything is tender. Add can of tomatoes, lentils, broth, and water. Simmer on low heat for 45 minutes or until lentils are tender. Add kale and red pepper at the end, so they don’t get soggy, and cook for about 10 more minutes! Done!