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This nutrient-dense stew is full of fiber and plant-based protein.

Miso Coconut and Lentil Stew

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

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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

Gingery Miso

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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Shrimp Salad Wraps

Wrap up a shrimp and veggie-filled salad in Vietnamese rice paper a dip in a savory Gingery Miso dipping sauce.
Wrap up a shrimp and veggie-filled salad in Vietnamese rice paper a dip in a savory Gingery Miso dipping…
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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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