Red Lentil And Sweet Potato Stew

• 1 sweet potato
• 1/2 hokkaido
• 1 cup red lentils
• 1 cup finely chopped kale
• 3 carrots
• 1 onion
• 3 cloves of garlic
• 1 tablespoon coconut oil
• 4 cups vegetable broth (or water)
• 4 tablespoons tomato puree
• 2 tablespoons dried sweet paprika
• 1 teaspoon turmeric
• 1 teaspoon cinnamon
• 1 teaspoon cumin
• 1 teaspoon coriander
• salt
• pepper

1. Melt oil in a large pot, chop garlic and onion finely and add to the pot. Saute for 3-5 minutes.
2. Meanwhile wash very well carrots, pumpkin and sweet potato and with the skin on cut them into small pieces. Once onions are translucent add the spices and stir well together for a minute.
3. Add all the veggies, tomato puree and water and bring to a boil then turn it down to a simmer. Cook for 35-40 minutes or until everything is soft. Serve with fresh herbs and lemon juice.

sweet potato, hokkaido, red lentils, kale, carrots, onion, garlic, coconut oil, vegetable broth, tomato puree, sweet paprika, turmeric, cinnamon, cumin, coriander, salt, pepper

Taken from food52.com/recipes/38296-red-lentil-and-sweet-potato-stew (may not work)