EYH MEMBER RECIPE: Sweet Potato and Lentil Stew

Gluten Free, Cow’s Dairy Free, Fructose Free, Diabetic Friendly, Paleo friendly, Low Carb

What you’ll need… 

• 2 Tbsp  virgin coconut or macadamia nut oil
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 Tbsp curry powder
• 1 diced large onion
• Himalayan or Celtic sea salt and freshly ground black pepper to taste
• 4 minced cloves garlic
• 2 Tbsp minced fresh ginger
• 2 peeled and diced sweet potatoes
• 1 1/2 cups rinsed red lentils
• 6 cups vegetable or chicken stock – choose a yeast free brand if your not making your own
• Chopped fresh coriander

How to make… 

• Heat oil in a large pot over medium heat and cook the cumin, turmeric and curry powder until fragrant – about 1 to 2 minutes. Add onion with a few pinches salt, and cook, stirring, until tender, about 6 minutes. Add garlic and ginger and cook, stirring, until tender, about 2 minutes. Add sweet potatoes and cook for 1 minute.
• Add lentils and stock. Bring to a boil, then reduce heat and simmer until lentils are tender, 20 to 25 minutes. Season with salt and pepper. Top with coriander and a dollop of plain sheep’s yoghurt before serving.

 

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