Instructions
Follow the steps and taste along the way.
Prepare the ingredients
Rinse the lentils in a sieve under cold water and let them drain. Cut the sweet potato into approximately 2 cm cubes, finely chop the onion, and finely mince the garlic and ginger. Cut the kale into wide strips.
Sauté the onion and spices
Heat the oil in a large pot over medium heat. Add the onion and cook for 5 minutes, until softened and lightly golden at the edges. Stir in the garlic, ginger, cumin, ground coriander, turmeric and chili flakes; stir for 30 seconds. Add the tomato paste and cook for 1 more minute.
Cook the lentils and sweet potatoes
Add the lentils, sweet potatoes, chopped tomatoes, coconut milk, water and 4 g of salt to the pot. Stir and bring to a gentle boil. Partially cover the pot and cook over low to medium heat for 18–20 minutes, stirring occasionally so the lentils do not stick.
Finish with kale and lime
Once the sweet potatoes are tender and the lentils are beginning to break down, stir in the kale. Cook uncovered for another 5–7 minutes, until the kale has softened but still retains its color. Remove from the heat and add the lime juice and remaining 2 g of salt. Taste; it should be gently tangy and suitably salted. Tear the coriander leaves and stir them in just before serving.
Serve hot
Divide the stew among four bowls and serve immediately while hot. If it thickens too much while standing, thin it with 30–50 ml of hot water when reheating.
