Red Lentil and Sweet Potato Stew (Daphne Oz Recipe)

*Extra Virgin Olive Oil, 4 tbsp(remove)
Red Onion, produce, 160 gram(s)(remove)
Carrots, raw, 3.5 cup, chopped(remove)
Celery, raw, 2 stalk, large (11"-12" long)(remove)
*Garlic (1 clove), 3 serving(remove)
Red Lentils, 2 cup(remove)
*Cumin seed, 2 tsp(remove)
*Coriander seed, 1 tsp(remove)
Southwestern Seasoning, 1 tsp(remove)
*Tumeric - 1 tsp, 0.5 serving(remove)
Water, tap, 6 cup (8 fl oz)(remove)
Sweet potato, 1 sweetpotato, 5" long(remove)
kale, raw, 3 cup(remove)

1. In a dutch oven pot over medium heat, add about 4 tablespoons of olive oil. Once the oil is shimmering and hot, add the onion. Season with salt and saute for 4-5 minutes or until soft.
2. Add the carrots and celery and cook for 3 minutes. Add the garlic and saute for 1 minute more. Add in the rinsed lentils and cook for about 2 minutes, toasting in the oil. Add the cumin seeds, coriander, southwestern seasoning and turmeric, continue to toast for 1 more minute or until fragrant. Add the water and a big pinch of salt and pepper. Stir and bring to a boil. Reduce to a very low heat and gently simmer for about 10 minutes.
3. Then carefully stir in the sweet potato and kale. Cook for another 10-15 minutes or until the lentils are cooked through but not mushy.

Serving Size: 8 1-cup Servings

Number of Servings: 8

Recipe submitted by SparkPeople user PHXTINK.