Red Lentil Stew

Ingredients

• 2 tbsp extra virgin olive oil
• 1 bunch spring onions
• 5–6 garlic cloves, minced
• 2 tbsp fresh ginger, grated
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp turmeric
• 1 medium Japanese sweet potato, peeled and cubed
• 1 golden beet, peeled and cubed
• 2 cups red lentils, rinsed
• 2 bay leaves
• 10 cups water
• 1 bunch rainbow chard, chopped
• Sea salt, to taste

Directions

1. Heat the olive oil and cook the white part of the spring onions for about 5 minutes.
2. Add the garlic, ginger, cumin, coriander, and turmeric. Cook for 1 minute.
3. Add the sweet potato and golden beet. Cook for 2–3 minutes.
4. Add the red lentils, bay leaves, and water. Bring to a boil, then reduce the heat and simmer for 20–25 minutes.
5. Add the rainbow chard and cook for another 3–5 minutes.
6. Remove the bay leaves and season with sea salt.