Lentils and Sweet Potatoes (Print Version)

# Ingredients:

01 - 6 cups cubed sweet potato, peeled.
02 - 2 cups red lentils, dried.
03 - 1 small finely chopped shallot.
04 - 1 cup plain water.
05 - 3 tablespoons red curry paste (Thai-style).
06 - 3 cloves minced garlic.
07 - 4 cups vegetable broth, low-sodium.
08 - 1 teaspoon ground ginger powder.
09 - 6 ounces tomato paste.
10 - 1 tablespoon of garam masala spice.
11 - 1/2 tablespoon coconut sugar for sweetness.
12 - 3/4 teaspoon kosher salt for seasoning.
13 - 1 teaspoon turmeric powder.
14 - 1 cup light coconut milk.
15 - Cooked quinoa or brown rice (serve with).
16 - Chopped fresh cilantro (optional topping).
17 - Optional lemon or lime wedges for squeezing.

# Instructions:

01 - Spray with nonstick and rinse lentils before starting.
02 - Put everything in except the coconut milk and stir until combined.
03 - Cook 3-4 hours on High or 6-7 hours on Low, until the sweet potatoes and lentils are soft.
04 - Stir in the coconut milk. Adjust thickness if it’s too thick. Serve over grains and top with cilantro.

# Notes:

01 - Lentils don’t need soaking.
02 - Completely vegan dish.
03 - Ideal for making ahead of time.
04 - Freezable, stores well.
05 - Easily tweak spice levels.
06 - Nutritious and cozy.

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