Golden Turmeric Lentil & Sweet Potato Stew

Ingredients

• 2 medium Red Bell Peppers
• 2 tablespoons Olive Oil
• 1/2 medium Yellow Onion
• 2 cloves Garlic
• 1 inch Fresh Ginger
• 1 teaspoon Ground Turmeric
• 1/2 teaspoon Ground Cumin
• 1/4 teaspoon Ground Coriander
• 1/4 teaspoon Black Pepper
• 4 cups Water
• 1 Bay Leaf
• 1/2 cup Red Lentils
• 1 medium Sweet Potato
• 2 cups Kale
• 1/2 lemon Lemon Juice
• 1/2 lemon Lemon Zest
• 2 tablespoons Fresh Cilantro
• 2 tablespoons Fresh Parsley

Instructions

1. Preheat oven to 400°F (200°C). Toss the two red bell peppers with 1 tablespoon of olive oil on a baking sheet. Roast for 20-25 minutes, or until skins are slightly charred and softened. Let cool slightly, then remove skins (optional, but recommended for smoother broth). Discard stems and seeds. Puree the roasted peppers in a blender or food processor until smooth. Set aside.
2. In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced yellow onion and sauté for 5-7 minutes until softened and translucent.
3. Add the minced garlic and grated ginger to the pot and cook for 1 minute until fragrant.
4. Stir in the ground turmeric, cumin, coriander, and black pepper. Cook for another minute, stirring constantly, to bloom the spices.
5. Pour in the pureed roasted red bell peppers, water, and add the bay leaf. Bring to a simmer.
6. Add the rinsed red lentils and diced sweet potato to the pot. Reduce heat to low, cover, and simmer for 20-25 minutes, or until lentils and sweet potato are tender.
7. Stir in the chopped kale. Cook for an additional 3-5 minutes, or until the kale has wilted.
8. Remove the bay leaf. Stir in the fresh lemon juice and lemon zest. Taste and adjust seasonings if desired (remember, we're keeping it low sodium, so focus on herbs and spices for flavor).
9. Ladle the stew into bowls and garnish generously with fresh cilantro and parsley. Serve warm.

Nutrition (per serving)