Here's a thick, creamy, aromatic lentil stew using a few of my favorite ingredients: turmeric, ginger, sweet potatoes (or butternut squash), and coconut milk.
I love using fresh turmeric and ginger, but if you don't have it, the dried versions of these spices will work as well. The dried versions are more concentrated so you don't need as much as the fresh version. So for example, 1 tablespoon of grated turmeric is equal to 1 teaspoon of dried turmeric. The same goes for ginger.
I use kale in this recipe but spinach or chard work as well. I don't always use kale in soups but the hardiness of this stew supports it well, and I chop the kale into very small bites.
You can swap the sweet potatoes for butternut squash, or use a mixture of each, or even add some carrots to the mix. Add the butternut squash after the lentils have been simmering for about 10 minutes because they will cook faster than sweet potatoes. For SCD, soak the lentils for eight hours or overnight.
You have so many serving options here, but my favorites are a slice of lime, a dollop of yogurt, cashew cream, cashew cream cheese, and some finely sliced cilantro leaves. Sometimes I also add some quinoa or cauliflower rice as a base.
If you're a lentil soup and stew lover, I think you'll also like my Moroccan lentil soup. Enjoy!
Leave a reply