Vegan Sweet Potato Lentil Stew

Before starting to cook, I recommend dicing the onion, mincing the garlic, peeling & dicing the sweet potato, and measuring out all spices and broth so this recipe can come together seamlessly!
Add the oil to a large pot or dutch oven and turn on the heat. Once the oil is hot, add in the diced onion & minced garlic and sauté for about 3 minutes until translucent.
Next, add in the diced sweet potato, tomato paste, and spices including the ginger, turmeric, coriander, cumin, salt, & pepper. Stir and sauté with the onions and garlic for 1-2 minutes.
Next, add in the dried lentils and toast with the veggies for 1 minute. Then, pour the vegetable broth. Stir together and bring to a boil.
Reduce the heat to a simmer, cover, and cook for 20 minutes until the lentils are almost cooked through. It's important not to simmer at too high of a heat and to stir the stew every few minutes for the best results.
Remove the lid and pour in the coconut milk. Stir together and cook the stew uncovered for an additional 8-10 minutes until the lentils are cooked through and the stew has become thicker.
Once the lentils are cooked through (soft on the inside, chewy on the outside), add in the chopped kale and lime juice. Stir and cook everything together for an additional 2 minutes.
Remove the sweet potato lentil stew from the heat and serve as is or add your favorite garnishes on top. Enjoy!