Coconut Curry Lentil Stew
Prep Time: 30 minutes
Cook Time: 1 hour
Yield: 8 servings
Growing up, my mom always made lentils especially when it started getting cold outside. Warm, spicy, and amazing for protein, a bowl of lentils always reminds me of fall! From my kitchen to yours…enjoy!
Ingredients
2 c lentils
½ c red onion
⅓ c sweet bell pepper
2 garlic cloves, minced
1 tbsp, 1 tsp ginger, grated
1 sweet potato, cubed
2 carrots, thinly sliced
4 sprigs thyme
⅛ tsp Berbere
¼ tsp Garam Masala
Olive oil
Himalayan pink salt
1.5 c full fat coconut milk
2 c vegetable or chicken broth
Instructions
1. Soak Lentils- Place lentils in a bowl then fill bowl with water. Soak for 30 minutes.
2. Saute Aromatics-Place pot on medium heat. Once the pot is heated, coat with olive oil. When oil is hot, add seasonings. Toast seasonings for 1 minute, then add ginger, garlic, bell pepper, and onions. Saute until translucent.
3. Add Remaining Ingredients-Next, add broth and sweet potatoes. Cover the pot and cook for 5 minutes. After, add coconut milk, lentils, carrots, and thyme.
4. Cook- Lower heat to medium-low and cook for 35 minutes, Taste and adjust as necessary.