Lentil Sweet Potato Coconut (Print Version)

# Ingredients:

01 - Lime or lemon juice.
02 - Pinch each of salt and pepper.
03 - 400 ml coconut milk.
04 - 500 ml veggie broth.
05 - 180 g red lentils.
06 - 1 tsp chili powder.
07 - ½ tsp turmeric.
08 - 1 tbsp curry powder.
09 - 1 sweet potato (roughly 350g), peeled and chopped.
10 - A small piece of ginger, chopped up.
11 - 3 to 4 garlic cloves, diced.
12 - 1 red onion, diced.
13 - 1 tbsp coconut oil.

# Instructions:

01 - Blend it smooth and tweak with salt, pepper, and some of that fresh lemon or lime juice.
02 - Pour in your coconut milk and broth, let everything bubble together for about 15 minutes until it’s all soft.
03 - Give your sweet potato and rinsed lentils a turn in the pot for a quick toast.
04 - Throw in the chili powder, turmeric, and curry powder next, and let them wake up for a minute.
05 - Start by heating coconut oil, then sweat the onion, garlic, and ginger for a good three minutes.

# Notes:

01 - Stays good in the fridge for 5 days.
02 - You can freeze it for 2 to 3 months.
03 - Looks too thick? Just stir in a little more broth.

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