Sweet Potato Coconut Milk Lentil Stew

How to make it

1. Heat a Dutch oven over medium heat. Add in the coconut oil and allow it to melt. Sauté the onion for about 5 minutes until translucent. Mix in the red pepper flakes, coriander, cumin, and turmeric. Sauté for 1 minute until the spices are fragrant. Then mix in the Lee Kum Kee Minced Ginger and Lee Kum Kee Minced Garlic.
2. Add the sweet potatoes to the pot and mix until it’s coated in the spices. Then mix in the lentils. Season with salt and pepper. Pour the vegetable stock and Lee Kum Kee Panda Brand Sweet Soy Sauce into the Dutch oven. Cover with a lid and bring the soup to a boil.
3. Reduce the heat to low so that the soup is simmering. Position the lid so that there is a slight gap for steam to escape. Simmer for 30 minutes until the sweet potatoes and lentils are tender and the soup has reduced by ⅓. 
4. Mix in the coconut milk and kale. Simmer for 3-4 minutes until the kale is bright green and wilted. Season with more salt and pepper to taste then turn off the heat. Garnish with cilantro leaves and enjoy!