INGREDIENTS
- 1 teaspoon coconut oil OR avocado oil
- ½ onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons curry powder
- ¼ – ½ teaspoon smoked paprika (more for a spicier flavor)
- 4 cups cubed sweet potato
- 2 cups split red lentils
- 2 – 3 Large Tomatoes diced or blended
- 3 bay leaves
- 5½ cups water
- 2 teaspoons salt
Optional for serving:
Chopped cilantro
Lime wedges
Toasted cashews
INSTRUCTIONS
In a large pot, heat the oil over medium heat. Add in the onion and cook until translucent, about 5-7 minutes. Add in the garlic and cook until fragrant, about another 30 seconds. Add in the curry powder and paprika and cook, stirring constantly until the spices are fragrant, up to 1 minute.
Add in the sweet potato, lentils, tomato, bay leaves, and water. Bring up to a simmer and cover the pot. Simmer for 25 minutes or until the lentils are extremely tender. Add in the salt and stir to combine. Simmer for 5 more minutes. Remove bay leaves and ladle into bowls. Serve with optional cilantro, lime, and cashews.
8 servings :
230 cal /45 grams of carbs/ protein 13 g
