Vegan sweet potato, lentil + collard greens stew

• Vegetarian
• Gluten free

• Produce

  • 1 Avocado
  • 3 Carrots, large
  • 3 stalks Celery
  • 1 Pinch Chili flakes
  • 1 Cilantro
  • 1 bunch Collard greens
  • 4 cloves Garlic
  • 1 cup Green lentils
  • 1 Lime
  • 1/2 tsp Oregano
  • 1 Pickled jalapenos
  • 3 Sweet potatoes, medium
  • 1/2 tsp Thyme
  • 1 15-ounce can Tomatoes, fire-roasted
  • 1 Yellow onion, medium

• Canned Goods

  • 4 cups Vegetable broth

• Baking & Spices

  • 1 tsp Curry powder
  • 1 Sea salt and pepper
  • 1 1/2 tsp Turmeric

• Oils & Vinegars

  • 3 tbsp Olive oil
  • 1 Drizzle Olive oil

• Nuts & Seeds

  • 2 tsp Cumin

• Snacks

  • 1 Tortilla chips

• Dairy

  • 1 Cheese
  • 1 Sour cream or greek yogurt

• Liquids

  • 2 cups Water

Found on parsnipsandpastries.com

Description

Ingredients

• 3 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 large carrots, diced
• 3 stalks celery, diced
• 4 cloves garlic, minced
• 4 cups vegetable broth (or chicken for non-vegetarian)
• 2 cups water
• 1 15-ounce can fire-roasted tomatoes (not drained)
• 1 cup green lentils, rinsed
• 3 medium sweet potatoes, peeled and cubed
• 2 teaspoons cumin
• 1½ teaspoons turmeric
• 1 teaspoon curry powder
• ½ teaspoon oregano
• ½ teaspoon thyme
• 1 bunch collard greens, stem and ribs removed and cut into thin ribbons
• Pinch chili flakes
• Sea salt and pepper, to taste
• Avocado
• Lime
• Drizzle of olive oil
• Sour cream or Greek yogurt
• Cilantro
• Pickled jalapenos
• Shredded cheese
• Tortilla chips

Directions

• Heat 3 tablespoons olive oil in a large soup pot.
• Add diced onion, carrots, celery, and garlic and cook until softened but not browned (about 7-10 minutes).
• Add in the entire can of fire-roasted tomatoes, a heavy pinch of sea salt and pepper, cumin, turmeric, oregano, curry, chili flakes, and thyme. Stir.
• Add broth and water; bring to a simmer.
• Add rinsed lentils. Cover and cook for 15 minutes.
• At 15 minutes, add diced sweet potatoes.
• Cover and cook for 25-30 minutes, until lentils and potato are tender. Add your collard greens the last 5-10 minutes of cooking.
• Taste and adjust your seasoning and salt and pepper.
• Serve in bowls topped with avocado, fresh squeezed lime, and a drizzle of olive oil.