This stew is the perfect protein packed midweek meal to nourish you for the days ahead. This stew isn’t your typical heavy and laborious meal when you think of a stew, it’s full of veggies, broth and coconut milk, and is fairly quick to put together especially with a little forethought!
This stew is a crowd pleaser, and is easily modifiable to fit all kinds of dietary preferences. My kids love it, and it’s my go to for feeding a large crowd with multiple allergies, it’s truly the perfect stew.
Without further ado, let’s get to the stew!
Coconut Kale Lentil Stew
Ingredients:
• 1 tablespoon coconut oil or ghee
• 1 medium yellow onion, small dice
• ½-1 teaspoon dried chili flakes
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin
• ½ teaspoon ground turmeric
• 2-inch piece fresh ginger, peeled and minced
• 3 cloves garlic, peeled and minced
• sea salt and ground black pepper, to taste
•1 large sweet potato, peeled and diced into 1-inch pieces
• 1 cup french lentils
• 4 cups vegetable or bone broth (homemade or kettle & fire brand)
• 1 can full fat coconut milk
• 1 bunch kale, stems removed and leaves chopped (about 4 cups chopped kale)
•Optional: 1 lb chicken breast cut into cubes or bone in thigh
• To garnish: chopped cilantro, extra chili flakes, lime wedges, & avocado. To make this meal go further serve with rice.
Instructions:
1. Heat a large, heavy-bottomed soup pot over medium heat. Add the oil or ghee to the pot and let it melt.
Add the onions to the pot and stir. Saute the onions, stirring occasionally, until translucent and quite soft, about 5 minutes. Add the chili flakes, coriander, cumin, and turmeric. Saute spices until very fragrant, about 1 minute. Add the ginger and garlic to the pot and cook for another minute. Add a pinch of salt and pepper.
2. Add the sweet potatoes to the pot and stir to coat in the spices. Add the lentils to the pot and stir once more. Season everything liberally with salt and pepper. Add the vegetable stock and stir, scraping up any browned bits on the bottom of the pot. Place the lid on top of the pot and bring to a boil.
3. Once the stew is boiling, add in the kale, and chicken if using, stir to mix, then lower the heat to a simmer and set the lid slightly askew on top of the pot so that there's a couple inches available for steam to escape. Simmer until the sweet potatoes are almost falling apart and the lentils are tender, about 30 minutes.
The liquid should also be reduced by almost a third. Take the chicken out and shred it if using.
4. Add the coconut milk and lime juice, and return the shredded chicken to the pot and stir. Season the stew as needed with salt, pepper or more lime.
5. Serve with optional garnishes of chopped cilantro, chili flakes, lime wedges, and avocado. Also optionally can serve over a bed of rice to stretch the meal.
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If you liked this recipe, and want more mealtime inspiration and help, check out my two PDF cookbooks available in our shop! They are full of easy nourishing meals that will quickly become family favorites. They have well formatted and easy to print recipe pages for each recipe.
Like this! ;) enjoy!!
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