Description
A delightful and nutritious stew featuring lentils, coconut milk, and spices, perfect for cozy dinners and easy weeknight meals.
Ingredients
Scale
- 1 cup green or brown lentils
- 1 can coconut milk
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 bell pepper, diced
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 tsp curry powder
- 1 tsp cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Rinse the lentils under cold water and set aside.
- In a large pot, heat a little oil over medium heat. Add the diced onion and minced garlic, cooking until the onion becomes translucent and fragrant.
- Add the diced carrots and bell pepper to the pot. Cook for another 5 minutes until the vegetables soften slightly.
- Stir in the rinsed lentils, diced tomatoes, coconut milk, vegetable broth, curry powder, and cumin. Bring the mixture to a boil, then reduce the heat and let it simmer for about 30-40 minutes or until the lentils are tender. Season with salt and pepper to taste.
Notes
Garnish with fresh cilantro. Pairs well with crusty bread or over rice/quinoa. Leftovers can be stored in the fridge for up to 5 days or frozen for 3 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 4g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 16g
- Cholesterol: 0mg