Cooking Instructions
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Step 1
Finely chop the
Onion (1)
Step 2
Crush the
Garlic (3 cloves)
Step 3
Finely chop the
Bell Pepper (1)
Step 4
Peel and quarter the
Sweet Potatoes (360 mL)
Step 5
Wash and roughly chop the
Fresh Cilantro (to taste)
Step 6
Bring a medium sized pot of water to the boil. Add the sweet potato and cook for 10-12 minutes or until soft. Drain and then mash the sweet potato. set aside.
Step 7
In a large, deep skillet, add
Coconut Oil (15 mL)
with onion and garlic.
Step 8
Cook over medium heat for 2 to 3 minutes, then add bell pepper,
Chili Powder (8 g)
,
Ground Turmeric (3 g)
,
Curry Powder (3 g)
,
Ground Cumin (3 g)
,
Salt (3 g)
, and
Ground Black Pepper (1 g)
.
Step 9
Cook another 5 to 7 minutes or until onions are translucent.
Step 10
Add the
Red Lentils (270 g)
,
Canned Diced Tomatoes (410 g)
,
Tomato Paste (80 g)
, and
Vegetable Broth (800 mL)
. Stir to combine and bring to a boil.
Step 11
Once mixture has reached a boil, reduce to simmer and cook for 15 to 20 minutes, stirring occasionally.
Step 12
Once lentils are tender, stir in
Coconut Milk (1 can)
and sweet potato, and stir until well combined. Cook until mixture is heated through.
Step 13
Garnish with fresh cilantro ( to taste). Serve with
Greek Yogurt (to taste)
,
Sour Cream (to taste)
, and
Tortilla Chips (to taste)
.
