11/03/2026
Are you looking for a healthy, yet super delicious soup recipe? Dr. Ann Marie made this soup and it is so yummy 😋
Try this one! It is vegan, GF, immune system boosting, super anti-inflammatory and so delicious!
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Ginger Sweet Potato & Coconut Milk Stew with Lentils and Kale
2 tablespoons coconut oil
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 large sweet potatoes, peeled and diced
1 cup red lentils
1 can (14 oz) coconut milk
4 cups vegetable broth
2 teaspoons curry powder
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper (adjust to taste)
Salt and pepper to taste
4 cups chopped kale, tough stems removed
Juice of 1 lime
Fresh cilantro and pomegranate seeds for garnish
Instructions:
Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for about 5 minutes, or until it becomes translucent.
Add the minced garlic and ginger, and sauté for another minute until fragrant.
Stir in the sweet potato chunks and cook for about 5 minutes, stirring occasionally.
Add the red lentils, coconut milk, vegetable broth, curry powder, ground cumin, turmeric, ground coriander, cayenne pepper, salt, and pepper. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for about 20-25 minutes, or until the sweet potatoes and lentils are tender.
Once the sweet potatoes and lentils are cooked, stir in the chopped kale and cook for an additional 5-7 minutes, or until the kale is wilted and tender.
Remove the pot from the heat and add the juice of one lime. Taste the stew and adjust the seasoning if needed.
Serve the stew hot, garnished with fresh cilantro and pomegranate seeds.
Enjoy your delicious Ginger Sweet Potato & Coconut Milk Stew with Lentils and Kale!
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