Sweet potato and lentil stew with coconut milk, greens, and pepitas  

1-2 T avocado oil  

2 large sweet potatoes, unpeeled and cubed 

¾ c red lentils, rinsed  

1 medium red onion 

1 tsp coriander  

½ tsp cumin 

½ tsp turmeric  

Salt (Himalayan preferably) and pepper to taste  

3 cloves of garlic, chopped 

2 in ginger peeled, chopped or minced 

4 cups of vegetable or chicken broth 

13.5 oz can of coconut milk 

1 package of broccolini (cut into thirds) 

Cilantro and 2/3c of roasted and salted pepitas for garnish 

Peel and cube the sweet potato, then set aside. Finely chop the onion, garlic, and ginger, and keep them ready. 

Heat oil in a large pan over medium heat. Add the chopped onion and sauté for 5–6 minutes, until softened and translucent. Stir in the coriander, cumin, and turmeric, and toast the spices for about 1 minute until fragrant. Add the garlic and ginger, cooking briefly until aromatic. 

Add the cubed sweet potatoes and stir well to coat them in the spice mixture. Mix in the lentils, then pour in the broth. Bring the mixture to a lively simmer, then cover and reduce to a low simmer. Cook for about 30 minutes, or until the lentils and sweet potatoes are tender. 

Stir in the broccolini and coconut milk, and continue to simmer for another 5–10 minutes until the broccolini is cooked to your liking. Remove from heat and finish with pepitas and freshly chopped cilantro. 

Bon appétit!