Sweet Potato & Lentil Stew with Crusty Bread

[Sincerely-Food-Chef]

Ingredients

• 1 ½ cups brown lentils, dried
• 16 fl oz chicken or vegetable broth
• 4 cloves garlic
• 2 (1 inch) pieces ginger root
• 1 ½ lb sweet potatoes
• 2 tomatoes
• 4 slices whole grain bread
• 1 medium yellow onion
• coriander, ground
• cumin, ground
• curry powder
• salt
• turmeric, ground
• virgin coconut oil

Instructions

1. Heat a large pot over medium heat.
2. Peel and small dice onion. Peel and mince garlic and ginger.
   • 1 medium yellow onion
   • 4 cloves garlic
   • 2 (1 inch) pieces ginger
3. Coat bottom of pot with oil. Add onion and, stirring frequently, cook until softened, 3-4 minutes.
   • about 2 tbsp virgin coconut oil
4. Rinse lentils under cold water.
   • 1 ½ cups brown lentils
5. Wash potatoes and tomatoes. Peel and large dice the potatoes. Medium dice the tomatoes.
   • 1 ½ lb sweet potatoes
   • 2 tomatoes
6. Add garlic, ginger, cumin, turmeric, curry, coriander, and salt to pot. Stir for about 1 minute.
   • 1 tsp cumin
   • 1 tsp turmeric
   • 1 tsp curry powder
   • 1 tsp coriander
   • ½ tsp salt
7. Add potatoes, tomatoes, lentils, and broth. Bring to a simmer and cook until potatoes and lentils are tender, 15-20 minutes.
   • 16 fl oz (2 cups) chicken or vegetable broth
8. Toast bread.
   • 4 slices whole grain bread
9. To serve, add stew to a bowl and have with bread on the side. Enjoy!