lunch

Caribbean-Style Curried Lentil and Sweet Potato Stew with Wilted Kale

Name: Caribbean-Style Curried Lentil and Sweet Potato Stew with Wilted Kale
Ingredients: 53.8 g Split peas, green, raw; 51.6 g Sweet potato, raw, diced; 59.8 g Kale, raw, chopped; 5.7 tbsp (20 g) Olive oil, extra virgin; 21.5 g Onion, finely diced; 4.3 g Garlic, minced

Nutrition

599

kcal

Calories

27.5

Protein

68.5

Carbs

20.3

Fat

AI Insight

Insight not available for this recipe.

Ingredients(6)

Split peas, green, raw53.8 g

Sweet potato, raw, diced51.6 g

Kale, raw, chopped59.8 g

Olive oil, extra virgin5.7 tbsp (20 g)

Onion, finely diced21.5 g

Garlic, minced4.3 g

Instructions

Heat 1 tbsp of olive oil in a heavy-bottomed pot over medium heat. Add the onions and cook until translucent and fragrant, about 5 minutes. Stir in the garlic and bloom for 1 minute.

Add the split peas and stir to coat in the aromatic oil. Pour in enough water to cover by 2 inches. Bring to a boil, then reduce to a simmer, partially covered, for 30-35 minutes.

Add the diced sweet potatoes to the pot. Continue to simmer for another 15-20 minutes until the peas are soft and the potatoes are tender, creating a thick, porridge-like consistency.

Fold in the fresh kale and let it wilt in the residual heat for 2 minutes.

Season generously with sea salt, black pepper, and a pinch of cayenne or curry spices to taste. Finish with the remaining 0.5 tbsp of olive oil drizzled over the top before serving in a wide bowl.