Spiced Lentil and Sweet Potato Stew

1. SAUTÉ AROMATICS

   1. Heat olive oil in a large pot over medium heat.

   2. Add onion and sauté for 3-4 minutes until translucent.

   3. Stir in garlic, ginger, cumin, coriander, turmeric, smoked paprika and cayenne. Cook for 1 minute until fragrant.

   
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1. ADD LENTILS AND SWEET POTATOES

   1. Pour in rinsed lentils, sweet potatoes, vegetable broth, and coconut milk.

   2. Stir in tomato paste and bring to a boil.

   3. Reduce the heat to low, cover, and simmer for 20-25 minutes until lentils and sweet potatoes are tender.

   
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1. FINISH AND SERVE

   1. Stir in lemon juice, salt, and pepper.

   2. Garnish with fresh cilantro before serving.

   
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1. STORAGE & REHEATING

   • Fridge: Stores for 4 days.

   • Freezer: Keeps well for 2 months.

   • Reheat: Warm on the stove with a splash of broth if needed.

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