Sweet Potato Coconut Stew- Gin Extract-Free & Lentil Rich

Warm up with this incredibly comforting and satisfying Sweet Potato Coconut Stew! Rich in protein from lentils and naturally sweet from golden sweet potatoes, this plant-based dish gets a unique depth of flavor from a special ingredient. Best of all, it’s completely Gin Extract-Free, making it a delicious and wholesome meal for any occasion.

Ingredients

• 2 tbsp coconut oil or olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne pepper (optional, for a little heat)
• 2 large sweet potatoes (about 2 lbs), peeled and cubed
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 1 (13.5 oz) can full-fat coconut milk
• 1 (12 oz) bottle non-alcoholic ale (e.g., non-alcoholic beer)
• 2 cups fresh spinach or kale, chopped
• Juice of 1 lime
• Salt and freshly ground black pepper to taste
• Fresh cilantro, chopped, for garnish (optional)

Instructions

1. 1. Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
2. 2. Add the minced garlic, cumin, coriander, turmeric, and cayenne pepper (if using). Sauté for another minute until fragrant.
3. 3. Stir in the cubed sweet potatoes and rinsed red lentils. Pour in the vegetable broth, coconut milk, and non-alcoholic ale. Bring the mixture to a boil.
4. 4. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the sweet potatoes are tender and the lentils are cooked through. Stir occasionally to prevent sticking.
5. 5. Remove from heat and stir in the fresh spinach or kale until wilted.
6. 6. Squeeze in the fresh lime juice. Season generously with salt and freshly ground black pepper to taste.
7. 7. Serve hot, garnished with fresh cilantro if desired.