JAPANESE SWEET POTATOES WITH COLLARDS & LENTILS

4 servings, 30 minutes

INGREDIENTS

• 1/2 cup dry brown lentils, rinsed

• 2 cups water or veggie broth (for cooking lentils)

• 1/4 tsp turmeric powder 

• 1 tbsp ghee 

• 1 tsp dried oregano leaves 

• 2 tbsp ginger, freshly grated 

• 1 garlic clove, chopped (optional)

• 2 cups collard greens, chopped, stems removed (about 2 bunches)

• 2 small Japanese sweet potatoes, peeled, and chopped 

• 2 cups veggie broth 

• 1/2 cup coconut cream 

• 1 tbsp coconut aminos or tamari 

• Salt and pepper to taste 

• Freshly squeezed lemon juice for serving 

DIRECTIONS

1. Start by cooking the lentils. Bring the lentils and veggie broth to a boil in a small pot. Add the turmeric. Reduce to a simmer and simmer until lentils are cooked, adding more liquid if needed.

2. In a large pot, heat the ghee over medium heat. Add the oregano, ginger, and garlic (if using), and heat until aromatic (1-2 mins). 

3. Add the sweet potatoes and collards and saute in the spices for 1-2 mins.

4. Then add the broth, bring to a simmer, cover and allow to simmer until sweet potatoes are tender (about 15-20 mins). 

5. Add the coconut cream, coconut aminos, cooked lentils, and salt and pepper to taste.

6. Stir and allow to simmer for another 5-7 minutes. 

7. Serve with freshly squeezed lemon juice and enjoy!

#dinner #lunch #vata #pitta #kapha #fall #spring #winter 

Notes

• Hearty winter or fall meal that is deeply nourishing and good for all doshas.

• If vata or pitta, you have the option of serving this with any of the #sidegrainoptions. I prefer cumin rice!

• If kapha, serve on its own or with cooked barley or quinoa.