Spicy Red Lentil Sweet Potato Stew

*tried purple potatoes and everyone liked them better.* Feel Good Food, by Jeanine Donofrio, p 85.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the coconut oil in a large pot over medium heat. Add the onion, jalapeño, ginger, garlic, salt, and several grinds of pepper and cook, stirring occasionally, for 5-8 minutes, or until softened. Add the cilantro stems and sweet potatoes. Stir and cook for 2 minutes. Add 4 cups broth and lentils, stir, and simmer, uncovered, for 30 minutes. Add 1-2 cups broth as needed to prevent sticking.

Step 2

Stir the lime juice into the soup. Season to taste and garnish with the reserved cilantro leaves. Serve with naan, if desired.