Creamy Thai Sweet Potatoes and Lentils

• 1 cup Rinsed Uncooked Lentils
• 4 cups Vegetable Broth
• 2 whole Medium Sweet Potatoes
• 1 teaspoon Turmeric
• 14- 1/2 ounces, weight Fire-roasted Tomatoes (canned)
• 2 teaspoons Fresh Minced Ginger
• 3 Tablespoons Oil
• 1 Tablespoon Butter
• 2 cloves Garlic, Minced
• 1/2 whole Yellow Onion, Sliced Thinly
• 2 whole Jalapenos, Ribs And Seeds Removed, Minced
• 1/2 whole Green Cabbage, Thinly Shredded
• 23 cups Regular Coconut Milk
• Fresh Chopped Cilantro, For Garnish

1. Pour lentils, broth, and sweet potatoes into a large pot.
2. Bring to a boil and then simmer on low for 30-45 minutes, or until lentils and sweet potatoes are just barely done cooking.
3. Add the turmeric, tomatoes and ginger to the pot and cook for another 10 minutes.
4. Heat the oil and butter in a large skillet.
5. Add garlic, onions, and jalapenos.
6. Saute for 2-3 minutes.
7. Add the cabbage and cook for 10 minutes, or until cabbage is cooked through.
8. Add cabbage to lentil pot and stir in coconut milk.
9. Top with cilantro.
10. Notes: The turmeric is important because it helps with flavor, but also with the bright yellow color.
11. Without it, the color of the dish starts to look a little dull.

vegetable broth, potatoes, turmeric, tomatoes, ginger, oil, butter, garlic, yellow onion, green cabbage, regular coconut milk, cilantro

Taken from tastykitchen.com/recipes/special-dietary-needs/creamy-thai-sweet-potatoes-and-lentils/ (may not work)