Lentil Sweet Potato Curry

Autumn is the time of year where we drop old habits and begin to find ways to begin again. It is packed with root veggies and kale. You will find lots of beautiful sweet potatoes and large bunches of kale at the farmers market. Our bodies are regenerating new cells and discarding unwanted toxins.

Combine and sauté til fragrant

1 medium yellow onion chopped

3 garlic cloves, minced (about 1 tablespoon)

1 inch piece fresh ginger minced

1 inch fresh turmeric

(Or you may use 2 T muun chi sweet immunity if you want to save time in place of chopping the garlic, ginger and turmeric)

1 red chile serrano, halved minced

1 T curry or Thai curry paste

Add

1 pound sweet potatoes diced with the peels on

1 bunch finely chopped kale with stems

Stir til softened, add

4 cups veggie stock

1 teaspoons Himalayan pink salt

1 c full-fat coconut milk

1/2 c muun chi Cocofir

½ lime, juiced

Add

1 cup red lentils, rinsed

Simmer all the ingredients for 20 to 30 minutes and serve over your favorite rice, quinoa or cauliflower rice. If you prefer something not so spicy feel free to leave out the pepper. You will have yourself a meal packed with all kinds of autumn flavors, protein and fiber.