Curried Red Lentil Stew with Sweet Potatoes and Spinach

Serves: 6-8

Ingredients

• 2-3 Tbsp coconut oil
• 1 onion, chopped
• 1 stalk celery, small dice
• 2 carrots, peeled, small dice
• 3-4 garlic cloves, minced
• 1 cup red lentils, rinsed (can also soak overnight)
• 6 cups vegetable stock or water
• 1 -2” square Kombu
• 2-3 sweet potatoes, large, peeled and cubed
• 1 Tbsp curry powder
• 1 bunch spinach or other dark leafy greens, finely chopped.
• Splash of umeboshi vinegar, fresh ground pepper
• ½ lemon juice
• Optional: minced scallions or cilantro for garnish

Method

1. Heat oil in a soup pot. Add onions, celery, carrots and garlic and sauté over medium heat until onions begin to soften and caramelize.
2. Add curry powder to sautéed vegetables and continue cooking on a lower heat, being careful not to burn the curry powder.
3. Add rinsed and drained red lentils and water to soup pot.
4. Add kombu, sweet potatoes and a pinch of sea salt.
5. Bring to a boil, turn down heat, cover and simmer for about 35-40 minutes – stirring occasionally.
6. When lentils are cooked and sweet potatoes soft add spinach, umeboshi vinegar, lemon juice – cook about 5 minutes more to gently wilt greens. Taste stew and reseason as necessary.
7. Serve in warmed bowl, garnish with scallions or cilantro.