Red Lentil & Sweet Potato Stew

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   Heat coconut oil in a large pot over medium heat. Cook cumin, turmeric and curry until fragrant, about 1-2 minutes. Add onion with a few pinches course sea salt, and cook stirring, until tender, about 6 minutes. Add minced garlic and ginger, cook stirring, until tender, about 2 minutes. Add peeled and diced sweet potatoes and bell pepper cooking 1 minute. Add rinsed red lentils and broth. Bring to a boil, then reduce heat and simmer until lentils are tender, 20-25 minutes. Season with salt and freshly ground black pepper. Top with chopped fresh cilantro before serving.

* Per serving · 4 servings · Values may vary.

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