Sweet Potato & Lentil Stew

Ingredients

• • 900 ml vegetable broth

  • 1 large can (796 ml) diced tomatoes

  • 1 large sweet potato, cut into 1/2 inch cubes

  • ½ large onion, diced

  • 6 large cloves garlic, minced

  • 2 bay leaves

  • 1 teaspoon curry powder

  • ½ teaspoon whole cumin seeds

  • ½ teaspoon kosher salt

  • 1 can (398 ml) coconut milk

  • 1 can (160 ml) coconut cream

  • 1 1/2 cup dry red lentils, rinsed

Preparation

• 1. In a 4-quart crock pot, add the broth, tomatoes, sweet potato, onion, garlic, bay leaves, curry powder, cumin seeds, and salt, then stir.

  2. Cover and cook on low for 8 hours, or high for 5 hours.

  3. Stir-in the lentils.

  4. Cover and cook on low for another 40 minutes (until lentils are soft).

  5. Stir in coconut milk and coconut cream, then serve.