Harissa Coconut Lentils with Kale & Roasted Sweet Potatoes

These lentils go especially well with sweet potatoes, but they would also be great with rice, couscous, or just bread.

Ingredients:

4 medium sweet potatoes
1 tablespoon olive oil
1 large shallot, finely chopped
2 cloves garlic, minced
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
3/4 teaspoon cumin
2 tablespoons tomato paste
3 tablespoons HARISSA sauce
1 cup dry French green lentils
1 ½ cups vegetable broth
1 can (400 ml) full-fat coconut milk
2 cups chopped kale
sea salt and ground black pepper (to taste)
1/2 cup fresh cilantro, chopped
lime or lime wedges (optional)

Instructions:

1. Preheat oven to 400°F. Prick the sweet potatoes with a fork. Line a baking sheet with foil and add the sweet potatoes. Bake for 1 hour (until tender).
2. Meanwhile, prepare the lentils: Place a large saucepan over medium heat; when hot, add the olive oil. Add the shallots and cook until softened and translucent (about 5-6 minutes). Then add the garlic, cumin, coriander and cumin and cook, stirring, for 30 seconds. Add the tomato paste and HARISSA sauce and sauté for 1 minute. Then add the lentils and stir again.
3. Add the vegetable stock and coconut milk and stir. Season with salt and pepper. Bring to a boil, then reduce the heat. Cover the pot and simmer over low heat until the lentils begin to soften and the liquid has reduced by about a third (about 25 minutes).
4. Add the kale to the pot with the lentils and continue to cook, stirring, until the kale is warmed through and wilted. Taste the lentil-kale mixture and season with salt, pepper, HARISSA sauce (for spiciness), etc. if needed.
5. Remove the sweet potatoes from the oven. Take one sweet potato and cut it in half. Place the prepared lentils in or on top of the sweet potatoes. Garnish with chopped cilantro and serve with a lemon or lime wedge. Enjoy!

Yield: 4-6 servings
Recipe: thefirstmess.com