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Cooking 101
This yummy stew has tons of our favorite flavors and textures. Creamy sweet potatoes, hearty lentils, greens stewed in coconut milk, and crunchy peanuts are the building blocks for a satisfying meal that makes delicious leftovers.
Chef Tip: Sweating the onions and garlic before adding the other ingredients is an essential step in flavor building.
Olive oil
1 medium onion, chopped
3-4 cloves of garlic
Salt
Haven’s Kitchen Gingery Miso sauce
1 sweet potato, cut into bite-sized cubes
½ cup dry lentils
3 cups vegetable stock
1 (15 oz.) can of coconut milk
½ bunch of kale, leaves only, chopped
A handful of peanuts, toasted and crushed
Heat a glug of oil in a medium-large soup pot or a small Dutch oven over medium heat. Add the onions, garlic, and a pinch of salt and sauté until tender
Squeeze in ½ a pouch of the Gingery Miso and give it a quick stir. Add the sweet potatoes and lentils and toss to evenly coat in the sauce
Add the vegetable stock and bring everything to a simmer
Once the lentils and potatoes are almost cooked, lower the heat down and add the coconut milk. Stir and add salt to taste
Add the kale and let it simmer in the broth simmer till it has wilted.
Remove the pot from heat and squeeze in another ¼ pouch of the Gingery Miso sauce, garnish with the peanuts, and serve
A salty-sweet sauce packed with fresh ginger, rice vinegar, and umami-rich white miso (a fermented soybean paste from East Asia). Drizzle it on…
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1 Term found in this Recipe
Many of our recipes also call for a glug of oil, often when heating oil in a pan or lightly dressing vegetables before roasting. We don’t expect you to pull out a measuring spoon every time you go to cook (but if you want to, that’s ok!) so we estimate a glug is about 2 tablespoons worth of oil.
Simmering is the process of cooking in liquid that is just below the boiling point, often at a medium to low heat. For a simmer, the liquid should be just lightly bubbling around the edges.
French for “to jump”, sauteeing is a high-heat cooking method that is done with a minimal amount of oil and lots of movement, so things cook quickly and evenly without getting super caramelized or charred.
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