Curried Lentil Stew with Yam, Onion, Ginger, Coconut Milk, Swiss

Chard, and Cilantro

Ingredients

• 2 tablespoons coconut oil
• 1 large onion, chopped
• 1 T chopped ginger
• 1 T chopped garlic
• 2 Ribs of Celery, chopped
• 1 fennel bulb, chopped
• 1 yam, peeled, chopped
• 1 large carrot, peeled, chopped
• 2-3 tablespoons curry powder
• 3 c chicken broth low-salt chicken broth
• 1 can coconut milk
• 2 cups red lentils (about 12 ounces), rinsed, drained
• Sliced Swiss Chard- about 2 cups
• Chopped fresh cilantro, to taste

Preparation

Heat coconut oil in a skillet. Add celery, carrot, fennel, and onion, saute a few minutes. Add ginger, garlic, saute another few minutes. Add curry powder, yam, and lentils- coat in curry. Add chicken stock and coconut milk and simmer, covered, until liquid is absorbed and lentils and veggies are soft. Add more stock if necessary. To finish, add swiss chard and stir to wilt. Season to taste with sea salt and fresh chopped cilantro.