Superfood Stew


4Superfood StewServes 4

Prep Mins

1515 Mins 55 Mins 70 Mins

Total Mins



  • ¼ cup coconut oil
  • 1 large yellow onion, chopped
  • 3 garlic cloves, finely chopped
  • 1 (2-inch) piece ginger, peeled and finely chopped or grated
  • 2 KABOOM!™ Black Jalapenos, sliced into rings, plus more for garnish
  • ½  tsp. ground turmeric, plus more for serving
  • ½ tsp. ground coriander
  • ½ tsp. ground ground cumin
  • ¼ tsp. ground cinnamon
  • 1 tsp. Kosher salt
  • 1 tsp. Freshly cracked black pepper
  • 4 cups vegetable stock
  • 1-½ lb. sweet potatoes, peeled and diced into 1-inch pieces
  • ½ cup red lentils, rinsed
  • 1 small bunch lacinato kale, stems removed and leaves chopped
  • Micro-greens, for serving
  • Hemp seeds, for serving


  • Heat coconut oil in a large pot or Dutch oven over medium heat. Add garlic, onion, and ginger, and cook, stirring occasionally until onion is softened just starting to brown on the edges.
  • Add in turmeric, coriander, cumin, cinnamon, salt and pepper. Cook until fragrant, about 30 seconds to 1 minutes. Then, add in vegetable stock, sweet potatoes, and lentils. Bring to a simmer and cook, stirring occasionally, until lentils and sweet potatoes are tender, about 20 to 25 minutes.
  • Add kale and cook until wilted and bright green, about 3 to 4 minutes. Season to taste with salt and pepper as needed. Serve in soup bowls and garnish with KABOOM!™ Black Jalapeno slices, hemp seeds, and micro-greens.

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