Creamy Coconut Lentil Stew
Creamy Coconut Lentil Stew
This is a simple, belly-warming vegan stew that should make its way into your dinner rotation. This is a hearty vegetarian option, but for those meat-eaters in the family, you can top it with roasted pork tenderloin.. We make ours with homemade chicken broth if handy or water if not. My daughter and I like to pile roasted cauliflower and avocado on our bowls!
Prep Time: 15 minutes (plus 12-24 hour soaking time). Cook Time: 30 minutes
Ingredients:
2 TBSP extra virgin olive oil or coconut oil
1 small onion, finely chopped
1 carrot, peeled and finely chopped
2 stalks celery, finely chopped
1 ½ cups chopped spinach
1 TBSP garlic finely chopped
1 TBSP grated ginger
½ tsp sea salt
1 tsp each of coriander, cumin and turmeric
2 cups soaked and rinsed red lentils (we soak the lentils for 24 hours)
3 cups homemade veggie broth, chicken broth (if not vegetarian) or water
1 cup coconut milk (no additives)
Chopped cilantro as garnish optional
Directions:
Heat the oil in a large saucepan or Dutch oven over medium-high heat. Add the onion and sauté for 2-3 minutes, then add the carrots and celery and continue to sauté 3-4 more minutes. Add the spinach and sauté for 2-3 more minutes.
Add the garlic and ginger and cook for 1 minute, stirring constantly, then add the salt and spices and continue stirring to cook the spices until aromatic, about 1 minute.
Add the lentils and the broth or water, bring to a boil and then simmer on low for 20 minutes with the lid on.
Add in the cup of coconut milk and simmer on low for an additional 10 minutes.
Remove from the heat and garnish with whatever topping makes you happy!
