Ingredients

• 2 teaspoons plant oil
• 1 small shallot onion
• 2 cm ginger
• 2 cloves of garlic
• 1/2 cup red lentils
• 1 teaspoon turmeric
• 1/2 chili pepper
• 1.5 liters vegetable broth*
• 2 larger potatoes
• 1.5 cups of diced pumpkin or sweet potatoes
• 1/2 red bell pepper
• 4 kale leaves
• 1/2 can (200 g) coconut milk
• 1 tablespoon lime juice
• fresh cilantro

Preparation

1. In a pot on oil on low heat, sauté the diced onion until translucent. Add grated peeled ginger and grated garlic.
2. After a moment, add dry lentils, turmeric, and chopped chili pepper, pour in hot broth, and bring to a boil.
3. Add the peeled and diced potatoes, pumpkin or sweet potatoes, chopped bell pepper. Cover, reduce heat, season with salt and pepper, and cook covered for about 15 minutes until the vegetables are tender.
4. Add coconut milk, chopped kale leaves without the hard center part, and cook uncovered for about 5 minutes, stirring occasionally. Season with lime juice and serve with cilantro.