Ingredients
1 cup red lentils
2 cups vegetable broth
1 tablespoon harissa paste
1 can (400 ml) coconut milk
2 cups kale, chopped
2 medium sweet potatoes, diced
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon lemon juice
Method
1. Preheat the oven to 200°C (400°F). Toss the diced sweet potatoes with olive oil, salt, and black pepper. Spread them on a baking tray and roast for about 25-30 minutes or until golden.
2. In a pot, combine red lentils, vegetable broth, and harissa paste. Bring to a boil. Lower the heat and let it simmer for 15 minutes, stirring occasionally.
3. Stir in the coconut milk and chopped kale. Cook for another 5 minutes or until the kale has wilted.
4. Remove the sweet potatoes from the oven once done. They should be crispy and tender.
5. Serve the lentil mixture topped with the roasted sweet potatoes. Drizzle lemon juice over everything for added flavor.
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