Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
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 (1 1/2 cups)
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 (1 Tbsp)
with onion and garlic.
Step 8
Cook over medium heat for 2 to 3 minutes, then add bell pepper,
Chili Powder (1 Tbsp)
,
Ground Turmeric (1/2 Tbsp)
,
Curry Powder (1/2 Tbsp)
,
Ground Cumin (1/2 Tbsp)
,
Salt (1/2 tsp)
, and
Ground Black Pepper (1/2 tsp)
.
Step 9
Cook another 5 to 7 minutes or until onions are translucent.
Step 10
Add the
Red Lentils (1 1/2 cups)
,
Canned Diced Tomatoes (1 3/4 cups)
,
Tomato Paste (1/3 cup)
, and
Vegetable Broth (3 1/3 cups)
. 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
GOYA® 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)
.
Rate & Review
{{id}}