Low Sodium Sweet Potato Lentil Coconut Stew

Total time50 min

Prep time15 min

Cook time35 min

Low Sodium Sweet Potato Lentil Coconut Stew

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Ingredients

6 servings

2 tbsp garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Private Selection Infused Olive Oil Garlic La Tourangelle Infused Garlic Oil Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil
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6 scallions, green tops only, thinly sliced (white parts discarded)
1 tbsp fresh ginger, peeled and finely grated
1 ½ tsp ground turmeric
1 tsp ground cumin
½ tsp ground coriander
¼ tsp cayenne pepper (optional)
1 lb (about 450 g) sweet potatoes, peeled and cut into ¾-inch cubes
2 cans (15 oz each) green lentils, drained and rinsed
1 can (14 oz) diced tomatoes, drained
1 can (13.5 oz) full-fat coconut milk
2 cups vegetable broth
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper
2 tbsp fresh lime juice
¼ cup fresh cilantro, roughly chopped (optional)

Instructions

1
Heat the garlic-infused oil in a large pot or Dutch oven over medium heat until it shimmers. Add the scallion greens and grated ginger and cook, stirring, until softened and fragrant, about 2 minutes.
2
Add the turmeric, cumin, coriander, and cayenne (if using) and stir constantly for 30 seconds, until the spices are fragrant and coat the scallion mixture.

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