Ingredients
– 1 large sweet potato, diced
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1 cup kale, chopped
– 1 can (400 ml) coconut milk
– 1 cup lentils, rinsed
– 2 cups vegetable broth
– 2 tablespoons harissa paste
– 1 teaspoon ground cumin
– Fresh lemon juice, to taste
Method
1. Preheat the oven to 200°C. Toss the sweet potato with olive oil and salt on a baking tray. Roast for about 25 minutes until golden and tender.
2. While the sweet potatoes are cooking, heat a large pot over medium heat. Add the rinsed lentils, vegetable broth, coconut milk, harissa paste, and cumin.
3. Stir the mixture, bringing it to a simmer. Cook for 20 minutes until the lentils are soft.
4. Add the chopped kale to the pot for the final 5 minutes of cooking. It should be wilted but still bright green.
5. Serve warm, and drizzle with fresh lemon juice for extra flavor.
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GardenBix.com
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beekeepingworld.online