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Curried Lentil & Sweet Potato Stew
1 Yellow Onion diced
2 Garlic Cloves minced
1 Tbsp Ginger freshly grated
1 stalk Lemongrass chopped into quarters and pounded with the back of a knife
2 Sweet Potatoes medium, peeled and chopped into cubes
2 cups Red Lentils
1 quart Vegetable Broth
1 can Full-Fat Coconut Milk 13 ounce can
1 Tbsp Cumin
1 Tbsp Sea Salt
1 Tbsp Black Pepper
1 tsp Tumeric
Set Philips Multi Cooker to “Brown/Sauté” for 10 minutes and allow the cooker to preheat until the display shows 7 minutes remaining.
Add a bit of olive oil to the hot bowl of the cooker.
Add diced onions, minced garlic and lemongrass stalks to the bowl and sauté until fragrant (about 2-3 minutes); then, add the dry spices and ginger, and stir to fully incorporate.
Add the lentils, broth, sweet potatoes and coconut milk.
Stir to fully incorporate all the ingredients, then close lid and set Philips Multi-Cooker to “Soup/Stew” for 25 minutes.
Remove lemongrass stalks before serving.
Garnish with fresh cilantro and serve with fresh lime wedges. You can also grate fresh lime zest on top of soup before serving if preferred.
View the original video here: Bob’s Red Mill – Curried Lentil & Sweet Potato Stew.