Sweet potato and lentil stew with garlic chips

Ingredients for 3 servings:

• 500 g sweet potatoes
• 600 ml vegetable stock
• 150 g lentils, red
• 20 g ginger root
• ½ tsp salt
• 1 tsp coconut oil
• 6 garlic cloves
• Salt and pepper fresh from the mill

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Peel and finely dice the ginger. Peel the sweet potatoes and cut into cubes approximately 2.5 x 3 cm. Combine the vegetable stock, salt, ginger, sweet potatoes, and lentils in a saucepan, heat, and simmer gently for 10 minutes. After 8 minutes, check whether the lentils and sweet potatoes are cooked. In the meantime, peel and thinly slice the garlic. Heat the coconut oil in a pan over low heat and fry the garlic slices until medium-brown, stirring occasionally. Be careful, as the garlic can quickly become too brown. When the desired color is reached, remove the garlic chips from the pan and drain on a piece of kitchen paper. Season the finished stew with salt and pepper. Sprinkle with the garlic chips to serve.