This recipe is super easy to make and is delicious! This dish is high in protein, anti-inflammatory, high in fiber, helps to stabilize blood sugar, detoxifies the liver, and is VERY VERY TASTY!
2 large sweet potatoes
1 1/2 cups of dry lentils
2 cans of full fat coconut milk
Handful of fresh coriander (optional)
2 15 oz cans of diced tomatoes
1 tbsp. of turmeric
1 tbsp. of cumin
1 tbsp. of grated ginger
1 lemon, juiced
Sea salt and pepper
Pre-heat the oven to 350.
Cut the sweet potatoes into small bite-sized cubes and finely chop the coriander.
Place the coconut milk, tomatoes, turmeric, cumin and ginger in a large sauce pan or casserole dish. Allow these ingredients to heat until they begin bubbling. At this point add the sweet potatoes, lentils, and coriander, plus the sea salt and pepper.
Once everything is mixed, place the lid on the pot/dish and place it in the over to cook for about 45 mintes to an hour, until the potatoes are soft. At this point, add the freshly squeezed lemon juice into the pot.
You can enjoy it just the way it is, or over brown rice.
This recipe was inspired by Deliciously Ella.