INGREDIENTS
3
medium sweet potatoes
1/2 cup
coconut milk (from a can, the thick creamy part that rises to the top after refrigeration)
1 tsp
coconut oil
1 cup
onion, diced
1 cup
carrots, diced
1 cup
celery, diced
2 15 ounce cans
of organic lentils, drained and rinses (unsalted and BPA-Free)
1/2 cup
vegetable stock
1/4 tsp
rosemary
1/4 tsp
cloves
1/4 tsp
garlic powder
Sea salt and pepper to taste!